This recipe is for a canapé shell: a small, buttery, crisp base
—like a tiny cracker or pastry—
with a hint of sweetness, meant to hold savory toppings for bite‑sized appetizers.
2 cups flour (sifted?)
1 cup milk
1 cup butter
1 cup sugar
Make soft (but easily handled) dough
Roll out
Spread butter in center
Fold dough in from all sides
Roll out
Repeat twice, making a total of 3 times.
Fold in square and place in refrigerator for 5 to 6 hrs
Remove from refrigerator, spread with sugar and roll out, folding
in on all sides and rolling again.
Fold into a long, oblong shape and place in the refrigerator to cool.
Cut into thin slices and bake on an ungreased tin.