1/2 cup butter

1/2 cup granulated or brown, or slightly rounded 1/2 cup powdered sugar

1 teaspn. caraway seed or not

2 cups flour

Cream butter, add sugar and flour mixed, seeds also if used. A little of the flour may be saved for rolling.

Roll to about 1 in. thick, of the shape to fit your tin; crinkle the edges, press them with a fork or cut with pastry jagger, slide on to tin, prick lightly with fork and bake in a slow oven for 1 hour; or, roll 1/2 in. thick and bake 1/2 hour only. The cake is sometimes creased in squares before baking, or the dough may be cut in round cakes and the edges crinkled.

The cake is better with oil and 1/4 teaspn. of salt in place of butter. One cup of sugar is sometimes used with 1/2 cup of butter or oil, and again, 1 cup of butter or oil with 1/2 cup of sugar, but the cake is very nice with the proportions given. By some, brown sugar is considered most suitable.