Vintage Baking - Cockles from 1912

Cockles
Quarter of a pound of flour, 1/4 lb. cornflour, 1/4 lb. sugar, 1/4 lb. butter, 1 small teaspoon of baking powder, a pinch of salt.

Beat butter and sugar together; break in 2 eggs one by one; mix well, add other ingredients. 

Drop in small teaspoonfuls on a buttered tin, and bake in a quick oven.  Stick two together with jam.
Recipe from The Goulburn Cookery Book 1912 Edition

Tips and Conversions:
1/4 lb. equals 125 grams
Use 2 small eggs or 1 large egg (I used one large egg).
The mixture needs to be quite stiff.
Cook on 180 degrees celsius in a conventional oven for 15 minutes. 

I omitted the jam and flavoured my cockles with lavender and dusted them with icing sugar.

What started out as cockles, cockles by the sea shore ended up more like a walk in the English countryside picking narcissus.  As much as I love cockles, I think flowers look much prettier and I thought that it would be lovely for my gorgeous girls to open up their school lunch box tomorrow to find cute edible flowers that tasted of lavender.  I used a mini silicone narcissus cup cake mould.  For this recipe, small teaspoonfuls of batter should be put onto a flat baking tray.  The mixture spreads and you end up with cake type biscuits that look like cockle shells.  They are sometimes sandwiched together with jam.  My gorgeous girls decided that they didn't want the jam, these cake type biscuits are perfect just the way they are!