Shropshire Special Cakes
Round flattish cakes made with ground rice and white wheatflour with egg and caraway. J.Salmon and BFT assert that these were a type of Soul-Cake, distributed at the start of the winter festival.
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4 oz Ground rice
4 oz Plain flour
Pinch Caraway seeds
4 oz Butter
4 oz Sugar
2 Eggs, beaten
Makes about 12
Heat the oven to 190 °C / 375 °F / Gas 5. Sift the ground rice and flour together into a bowl, then stir in the caraway seeds. Cream the butter and sugar together until light and fluffy, then combine with the flour mixture. Add the eggs, a little at a time, to form a firm dough. Knead lightly, then turn out on to a lightly floured surface. Roll out to about ¼ inch thick, and cut into 3 in rounds. Bake on a well-greased tray for 15 minutes or until lightly golden.
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