Shrewsbury Cakes
Origin: Clarksville, Tennessee
Source: Martha McCulloch-Williams, 1913
Ingredients
- 0.5 pound butter
- 0.5 pound flour
- 1 egg
- 6 ounces loaf sugar
- 0.5 ounce caraway seed
Instructions
- Beat the butter well until it reaches a cream-like consistency. Mix the beaten butter with the flour, egg, beaten and sifted loaf sugar, and caraway seed to form a paste.
- Roll the paste thin and lay it in sheets on tin. Bake in a slow oven until golden.