Florence White

To Make Shrewsbury Cakes

From a family receipt book kept from 1630 to 1750

Preparation info
    • Difficulty

      Easy

    • Ready in

      20 min

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By Florence White

Published 1932

  • About

This interesting recipe has been sent by Colonel Plomer from Shrewsbury, who says they are generally known to-day as

Ingredients

Shrewsbury Biscuits

  • Flour 1 lb.
  • sugar 1 lb.
  • butter

Method

  1. Rub the flour, butter, sugar, caraway seeds and nutmeg well together.
  2. Beat the eggs well, and add the wine and rosewater to them (you will want less than 8 oz. of liquid all told for this quantity of flour, especially as the quantity of butter is