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Shrewsbury Cakes Recipe
Traditional individual cakes made with an enriched flour dough that incorporates Coriander seeds, Caraway seeds or Currants (the former being listed in recipes of the 17th century, the latter in more modern versions), Rosewater and Sugar
- 200g/8 oz Unsalted Butter
- 400g/16 oz Plain Flour
- 200g/8 oz Caster Sugar
- Either 20g of crushed Coriander seeds and 20g of Caraway seeds
- Or 30g of crushed Coraiander seeds and 30g Currants
- 2 medium Eggs
- A little Rosewater
1. Rub the butter into the flour, then add the Caster Sugar and Coriander and Caraway or Coriander and Currants.
2. Mix to a dough with the eggs and just enough rosewater to make the dough malleable.
3. Roll out on a lightly-floured surface to about the thickness of your thumb, then cut into rounds of about 10cm/4 ins.
4. Bake on a baking sheet lined with silicon/Bakewell paper, and cook in the oven for 20-30 minutes, or until crisp and golden - not brown.
Allow to cool, on a rack if possible.