An Original Recipe
Christine's Version with Raspberry Flavoring and Jam
Shrewsbury Cakes originated in Shrewsbury, Shropshire, England. The earliest reference to them is 1602.
These small delicate cakes [shortbread] also referred to as biscuits, were very popular. The original recipe called for rosewater and nutmeg as written in Sallets, Hamlets and Shrewsbury Cakes.
Original Shrewsbury Recipe
I/2 cup butter
1/2 cup sugar
2 eggs
2Tb Rosewater
2 cups flour
½ tsp nutmeg
½ tsp salt
Cream butter and sugar.
Add rosewater and blend thoroughly.
Add 2 eggs lightly beaten.
Sift together 2 cups flour, nutmeg and salt and stir into the butter until the dough holds together.
With your hands, gently knead in enough additional flour to make a smooth ball of soft dough.
Roll out on floured surface to a thickness of ½ inch.
Cut out round cookies [which are traditional] or preferred shape.
Place on a cookie sheet lined with parchment and bake at 300 degrees F for approximately 15 minutes or until done.
*They must be white not brown
Enjoy!
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