Afternoon Tea Cakes

From 1922:

½ lb. butter, ½ lb. sugar, 2 eggs, ¼ lb. wheaten flour, ½ lb. arrowroot (St. Vincent’s is the best). Beat butter and sugar to a cream, add eggs well beaten, then the flour, arrowroot, and baking powder sifted together. Bake in a quick oven for 10 to 12 minutes. Sultanas, cinnamon, caraway seeds, or lemon peel can be added for variety. Use patty pans.