Preparation time: 15 minutes
Cooking time: 15 minutes
This recipe was first recorded in 1741 and has been a traditional favourite in Leicestershire ever since. This rich version is the oldest that I could find. A more recent version produces a lighter final cake using 12oz flour and 4oz each of sugar and butter and 2 eggs but is otherwise very similar.
10oz caster sugar
1 tsp carraway seeds
Beat together the butter and sugar until white and fluffy.
Add the carraway seeds and mix well.
Beat together the eggs, then add them gradually to the mixture.
Add in the flour, mixing gently.
Add just enough rose water to produce a soft dough.
Knead the dough until smooth, then roll out so that it is as thin as a wafer.
Cut out circles of dough about 2 inches in diameter.
Place the dough circles on to a greased baking tray.
Bake in a cool oven (160C Gas Mk 3) for 20 minutes.
from "Leicestershire Food & Drink" by Rupert Matthews
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