Shrewsbury Cakes

  • Total Time

    30m
    • Prep Time

      20m
    • Bake Time

      10m
  • Serves

    25
  • Skill Level

    Easy
  • Dietary Needs

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This classic English recipe comes from the county town of Shropshire and has been spruced up with the addition of rose water and rose petals.

Method

  1. Preheat the oven to 180C (fan 160C, gas mark 4).

  2. Beat the butter and sugar until light and fluffy. Mix in the egg, caraway seeds and rosewater.

  3. Stir in the flour to form a dough. Roll out on a lightly floured work surface and cut out 8cm rounds using a cutter.

  4. Bake in the oven for 10 minutes until golden. Place on a wire rack to cool. If desired, press rose petals into the biscuits after 5 minutes of cooking and return to the oven for the final 5 minutes before cooling.

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