Shropshire Special Cakes

• 4oz Ground rice
• 4oz plain flour
• pinch of c

Mix together the ground rice, flour and caraway seeds. Cream the butter and sugar, and work in the flour mixture. Beat the eggs well and gradually add them to the mixture to make a firm dough. Roll out like pastry and cut in circles about five inches across. Bake at 375°F, 190°C, gas mark 5 for fifteen minutes. This is another version of the cakes distributed on All Soul’s Day.