To Make Shrewsbury Cakes

From a family receipt book kept from 1630 to 1750

Preparation info
    • Difficulty


    • Ready in

      20 min

Appears in

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. 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