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Shrewsbury Cakes

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  • Vegetarian

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.

30Total Time
20Prep Time
10Bake Time
25Serves
Easy

Method

  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. Full recipe here

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

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