Rout Cakes–Isobel Carr
Hey, everyone! I thought I’d share a tasty historical treat with you all; something the heroine of a Georgian, Regency, or Victorian romance novel might eat. Serve them warm from the oven with tea for a treat!
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1 cup butter (softened)
¾ cup sugar
2 egg yolks
2 tsp vanilla
2 tsp sherry
2 tsp brandy
Zest of one orange
OR 2 tsp orange blossom water (if you can find it)
OR 2 tsp orange liqueur (Cointreao, Gran Marnier, etc)
3 ¾ cups flour
½ cup currants
Preheat oven to 350º
Cream butter and sugar. Add egg yolks and beat. Add vanilla, sherry, brandy and zest or orange water/liqueur and mix. Add in flour 1 cup at a time. Add currants with last ¾ cup of flour.
Dough will be cookie-like. Make rounded balls the size of walnuts and bake on a parchment paper or Silpat 20-25 min (until golden). They puff up a bit, but don’t spread so you can put them relatively close together.
After the scandalous demise of her marriage, Lady Olivia Carlow knows the rakes of the ton will think her fair game. So when a letter arrives bearing an indecent offer from the incorrigible Roland Devere, she seizes the opportunity. Turning the tables on the notorious rogue, she blackmails him into playing her betrothed for the season. But no matter how broad his shoulders or chiseled his features, she will never fall prey to his suave charm.
When Roland boasted he’d be the first into Lady Olivia’s bed, he couldn’t have imagined that behind those brilliant blue eyes lurked a vixen with a scheme of her own. Still, Roland is not about to abandon his original wager. If anything, learning that the lovely Olivia is as bold as she is beautiful makes him more determined to seduce her into never saying "never" again.
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