This recipe is from Mistress Alethea of Shrewsbury; she no doubt chose it originally as a namesake, and we have used it many times in Torlyon and Okewaite.

It’s a traditional caraway shortbread, first written down in a cookbook in 1658 but likely from much earlier.

250g stick of butter
2 cups sugar
1 tsp mace
pinch salt
3 well-beaten eggs
1/4 cup rose water
1/4 cup sherry
4 cups flour, sifted
3 tsp caraway.

Cream sugar and butter until very fluffy; add mace and salt. Combine eggs with rosewater and sherry. Add to butter and sugar mixture. Gradually mix in flour and blend well. Add caraway seeds. Roll into balls then squash somewhat flat. Bake at 150º C until golden brown. One batch does 40 people, with other sweets.