To Make Shrewsbury Cakes

From a family receipt book kept from 1630 to 1750

Preparation info

  • Difficulty


Appears in

Good Things in England

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


Shrewsbury Biscuits

  • Flour 1 lb.
  • sugar 1 lb.
  • butter 1 lb.
  • caraway seeds ½ oz.
  • some nutmeg
  • eggs 3
  • sack (sherry will do) 3 tablespoonfuls
  • rose water 3 tablespoonfuls.


  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 large).
  3. Mix the liquid with your paste a little at a time so as not to overdo it, and roll it out.
  4. Cut it into what shapes you please.
  5. Bake them upon slightly greased and floured tin plates.
  6. Prick them with a pin.
  7. ‘Let your oven be not too hott.’