Shrewsbury cakes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Shortening |
| 1 | cup | Sugar |
| 2 | Eggs, well beaten | |
| 1 | tablespoon | Milk or cream |
| ½ | tablespoon | Ginger |
| Grated orange or lemon rind | ||
| ¼ | teaspoon | Baking soda |
| 2 | cups | Cake flour |
| ⅛ | teaspoon | Salt |
Directions
Sift flour, measure, and sift with baking soda and ginger. Cream shortening and sugar. Add eggs and milk. Combine with sifted dry ingredients. Mix thoroughly. Add orange or lemon rind. Chill overnight. If necessary, add flour to make a soft roll dough. Turn onto lightly floured board. Roll in sheet ¼ inch thick. Cut with floured cutter. Place on slightly oiled baking sheet. Sprinkle with sugar and caraway seed. Bake in hot oven (425 F) about 10 minutes. 36 servings. Florence Taft Eaton, Concord, MA.