African Shoots or Shrewsbury Biscuits. Time—½ hour.
¼ lb. butter, ¼ lb. castor sugar, ½ lb. flour, 1 egg, a few drops flavouring (essence of lemon, vanilla, &c.).
Beat the butter and sugar to a cream, add to them the flavouring and the egg, well beaten, mix all well together, then stir the flour in smoothly. Pass the paste through a biscuit-forcer on to a greased tin, or turn it on to a floured board, roll it out as thin as possible, and cut it into rounds with a cutter or tumbler. Place the biscuits on a greased tin, and bake 20 minutes.