Recipe for cooking shrewsbury cakes
Recipes from England :: English Tea, Beverages and Accompaniments
2 1/2 (two and a half) c. flour 1 tsp. baking soda 1 tsp. cream of tartar 1 tsp. ground cinnamon 1 tsp. ground nutmeg 1 c. butter, softened 1 1/2 (one and one-half) c. sugar 2 eggs Ground nutmeg (optional) Stir together flour, baking soda, cream of tartar, cinnamon, and nutmeg; set aside. Beat butter with an electric mixer on high speed for 30 seconds. Add sugar; beat until fluffy. Add eggs; beat well. Add flour mixture; beat until well mixed. Divide dough in half. Chill, covered, 1 hour. Roll dough 1/8 to 1/4 in. thick on a lightly floured surface. Cut into 2 1/2-in. rounds with a cookie cutter. Place on ungreased cookie sheet. Sprinkle and distribute with nutmeg, if desired. Bake in a 375 degree F oven for 7 to 9 mins. or until very light brown. Makes about 70 cookies.
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