Here's a 4-ingredient 1940s recipe for you. These 'cream crisps' are essentially two tiny palmiers sandwiched together with raspberry jam and freshly whipped cream. They take just half an hour to make, so they'd make a great last-minute treat for an afternoon tea or unexpected visit. It's surprising just how tasty a treat with so few ingredients can be!
The original recipe doesn't give any measurements, so we had to do some guessing work. The measurements given below worked for us.
Original Recipe: 'Cream Crisps' (Book 6, 1943)
Speed: 30 minutes | Makes: About 15
Puff pastry (we used a 30cm x 15cm square of shop-bought pastry)
Caster sugar (we used golden caster sugar)
Raspberry jam (a couple of tablespoonfuls)
Freshly whipped cream (about ⅓ tub)
1. Roll out pastry so that this is ⅛ inch thick. Lightly mark the centre with a blunt knife.
2. Roll up one end into the centre as you would for a swiss roll, and then do the same on the other side.
3. Brush the tops with a little water and sprinkle with a little caster sugar.
4. Bake in a 'hot' oven until golden brown (for about 15 minutes), and then remove from the oven and leave to cool completely before proceeding with the next step.
Note: A 'hot' oven would be about 220°C fan (428°F/Gas Mark 7) which worked for us.
5. Spread a little jam on the bottoms of each pastry 'crisp' and then sandwich together with a little whipped cream.
Original Recipe for 'Cream Crisps'
BOOK 6: Manual of Modern Cookery, 7th Edition (1943) Author: Jessie Lindsay & V.H. Mottram Publisher: University of London Press Ltd. (War-Time Address: St. Hugh's School, Bickley, Kent, England, U.K.)