Sieve the flour, rub in the butter finely, then add the sugar. Knead all very thoroughly together until it sticks together in a smooth paste. The more it is kneaded the better it will be, and it is done most easily on the pastry-board. When it can be shaped without crumbling, work it into a smooth ball and roll it out to barely a quarter of an inch thick.
With a plain cutter stamp out rounds the size of the top of a wineglass. Lay these rounds on a greased baking-tin and bake them in a slow oven until they are a pale biscuit tint, then put them on a sieve until cold. Spread a layer of jelly on the underside of one cake, press a. second one on to it. When all are made up, pour a little icing over the top of each. Place half a glace cherry in the middle, and it is ready.
For the Icing
Rub half a pound of icing sugar through a hair sieve. Put it in a clean pan over a slow fire, add to it enough water and lemon-juice to make it of a consistency that will smoothly coat the back of a wooden spoon. Be very careful that it does not get very hot, or the icing will be spoilt.
Cost, about 10d.
N.B. - If liked, instead of the lemon-juice, flavour it with maraschino; in that case the icing might be tinted a delicate green with vegetable colouring.