Shrewsbury Cakes

Oxmoor House
3 1/3 dozen


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1 cup butter or margarine, softened
1 3/4 cups sugar, divided
2 eggs
2 tablespoons brandy
3 cups all-purpose flour
1/2 teaspoon ground nutmeg
3/4 cup currants


Cream butter; gradually add 1 1/2 cups sugar, beating well. Add eggs and brandy, beating well. Combine flour and nutmeg; add to creamed mixture, beating well. Stir in currants.

Shape dough into 1 1/2-inch balls; place 4 inches apart on greased baking sheets. Flatten each ball to 1/4-inch thickness; sprinkle with remaining sugar. Bake at 375° for 12 minutes or until edges are lightly browned.

Created date

February 2010