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Shrewsbury Cakes

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Serves 25
Serves 25

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.

8 ingredients4 steps
  • Vegetarian


  1. Step 1

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

  2. Step 2

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

  3. 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.

  4. 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.


    • 225gUnsalted butter (softened) 
    • 125gBillington's Unrefined Golden Caster Sugar 
    • 1Medium egg 
    • 2 tspCaraway seeds 
    • 0.5 tspNielsen-massey rose water 
    • 350gAllinson's plain white flour 
    • 5gDried rose petals 
    • 2 tspRose water 


  • Rolling pin
  • Mixing bowl

Nutritional information per 27g serving

  • Energy 145cal
  • Fat 8g
  • of which Saturates 4.9g
  • Carbohydrates 16g
  • of which Sugars 5.3g
  • Protein 1.9g
  • Salt 0.01g

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