Just to clarify the question: it is a recipe for Honey Cakes. Also, the recipe calls for 4 cups sifted flour but it doesn't specify what type of flour. Should I just use all-purpose flour? Here is the recipe: Honey Cakes Cake Ingredients: 1/2 C butter 4 C sifted flour 2 egg yolks 1 C milk 2 TBSP superfine sugar 2 TBSP honey 1 1/2 tsp baking powder pinch salt Topping: 1 egg white 1 C heather honey 1 TBSP ground almonds preheat ovent o 350. Grease a large baking sheet. Cakes: Rub the butter into the flour. Beat the egg yolks with the milk. Combine the sugar and honey in a small saucepan and heat over a low flame, stirring until well mixed. Then stir in the baking powder. Add the sugar/honey mix to the flour/butter mix, alternating with the egg yolk/milk mix. Mix everything together very well. Add the salt and mix again. Roll out gently onto a floured board to a 1/2 inch thickness. Cut into 24 rounds.Place on greased baking sheet. Bake at 350 for about 20 minutes or until golden brown. Remove to a rack to cool. When cool add topping. Topping: lightly beat the egg white. Combine the honey with the almonds. Paint the top of the cakes with the egg white, then spread the honey/almond mix over tops of the cakes. Bake in a very cool oven for no longer than 5 minutes, to set. Eat either hot or cold.

1: Superfine sugar is a kind of sugar which has been ground more finely than normal granulated sugar. It is often used in baking as it mixes more smoothly - the coarser granulated sugar may create a grittiertexture. However, having said that, I always use just ordinary sugar. 2: To rub butter into flour, you cut the butter into small chunks, then add it to the flour. Rub the lumps of butter gently with your fingertips against the flour - lifting it, rubbing it, and letting it fall - the lumps of butter will gradually get smaller and smaller, until the mixture ressembles fine breadcumbs. Every so often, shake the bowl from side to side - this brings the lumps to the surface. 3: see this link for oven temperatures: http://www.onlineconversion.com/cooking_gasmark.htm I must say though that a very cool iven for no longer than 5 minutes does not seem sufficient for any kind of cake! it would hardly even warm the cake up, let alone cook it! 4: as for the flour, if it does not specify, then use all purpose flour. Perhaps you could post the full recipe here, as it seems a little odd to have that oven temperature and time. Good luck!

Yes, use white all purpose unless they want you to use something else, then they will usually state what kind. Superfine sugar is finer than regular granulated sugar or castor sugar. You can make regular sugar into superfine by whirring in a coffee grinder or you can buy it at the store. The reason the call for it is it blends or dissolves easier and quicker into other ingredients. Rubbing can be done by hand or partially with the back of a spoon. You stick your hand in there and rub the butter into the flour with your fingers and the heel of your palm. It can be done in a wide topped bowl or I like to rub on a clean counter or cutting board, or a pastry roll out mat if you have one. I cute the butter into 1/4 inch cubes and then rub the heel of my hand down against the surface, rubbing the butter into flat layers into the flour. The very cool oven thing has me puzzled as does the time...5 minutes is short to bake anything at any temperature. I'd say very cool would be 250F but it just doesn't sound right. Can you print your recipe here for me to see. It sounds very odd.