Home › The Principles of Cookery › Shrewsbury Cakes

Shrewsbury Cakes

Sift one pound of powdered sugar into two pounds of flour; add a grated nutmeg, or a little powdered cinnamon, and an ounce of caraway-seeds. Mix all thoroughly, then beat in two eggs, the whites and yolks separately, and as much dissolved butter as will form a stiff paste. About eight ounces of butter will be enough. Roll the pastry out to the thickness of the eighth of an inch, cut it into round cakes, prick these, and bake on floured tins in a quick oven. If liked, a few currants can be used instead of seeds. Time to bake the cakes, fifteen to twenty minutes. Probable cost, 10d. per pound.