About the bake
This classic English recipe comes from the county town of Shrewsbury in Shropshire and has been spruced up with the addition of rose water and rose petals. Traditionally Shrewsbury Cakes were made using dried fruit and spices but we've used rosewater, rose petals and caraway seeds.
Method
Step 1:
Preheat the oven to 180C (fan 160C, gas mark 4).
Step 2:
Beat the butter and sugar until light and fluffy. Mix in the egg, caraway seeds and rosewater.
Step 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.
Step 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.
If you like this recipe, try our Strawberry Tarts.
Ingredients
- 225g Unsalted butter (softened)
- 125g Billington's Unrefined Golden Caster Sugar
- 1 Medium egg
- 2 tsp Caraway seeds
- 0.5 tsp Nielsen-massey rose water
- 350g Allinson's plain white flour
- 5g Dried rose petals
- 2 tsp Rose water
Utensils
- Rolling pin
- Mixing bowl
Nutritional Information
per 27g- 145cal Energy
- 8g Fat
- 4.9g of which Saturates
- 16g Carbohydrates
- 5.3g of which Sugars
- 1.9g Protein
- 0.01g Salt
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
- 225g Unsalted butter (softened)
- 125g Billington's Unrefined Golden Caster Sugar
- 1 Medium egg
- 2 tsp Caraway seeds
- 0.5 tsp Nielsen-massey rose water
- 350g Allinson's plain white flour
- 5g Dried rose petals
- 2 tsp Rose water
Utensils
- Rolling pin
- Mixing bowl
Nutritional Information
per 27g- 145cal Energy
- 8g Fat
- 4.9g of which Saturates
- 16g Carbohydrates
- 5.3g of which Sugars
- 1.9g Protein
- 0.01g Salt