Rout Cakes
 
Makes 15
Ingredients
  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 2 tablespoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup cold unsalted butter, cubed
  • ¼ cup dried currants, soaked
  • ¼ cup chopped dried apricot
  • 1 large egg
  • 2 tablespoons dry sherry
  • ½ teaspoon orange blossom water
  • ½ teaspoon rose water
Instructions
  1. Preheat oven to 375º. Line 2 baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter. Using a pastry blender or two forks, work butter into flour mixture until mixture is crumbly. Stir in dried currants and dried apricot. Add egg, sherry, orange blossom water, and rose water. Stir with a fork until mixture comes together; knead lightly in the bowl until a smooth dough forms.
  3. Drop mixture in 2-tablespoon portions at least 1½ inches apart on prepared pans. Bake until lightly golden, about 15 minutes. Let cool on pans for 10 minutes, and move to a wire rack to let cool completely. Store in an airtight container for up to 3 days.
Recipe by Victoria at https://victoriamag.com/rout-cakes/