SHREWSBURY CAKES.
Mix together half pound each of flour and castor sugar, then rub into them half pound of fresh butter, and mix with the yolk of an egg, and if necessary a little milk. Roll the paste out thin, cut it into squares, and bake.
Ornament with carraway seeds, comfits, or sliced candied peel.
Shrewsbury cakes are simply shortbread rolled out thin. Good clarified dripping is quite as good for nursery use as butter.
Source: COOKING (1890, May 9). Port Adelaide News and Lefevre's Peninsula Advertiser (SA : 1883 - 1897), p. 4 (SUPPLEMENT TO THE PORT ADELAIDE NEWS).
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