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Shrewsbury Cakes

by Bryony Harrison (follow)
I'm a freelance writer & poet; if you would like to read my poetry, please check out my book, 'Poems on the Page' from tinyurl.com/pgyyx76
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Shrewsbury Cakes are an Elizabethan era biscuit, named after the town of Shrewsbury in Shropshire. The delicate flavour of rose it contrasted well with the strong taste of caraway seeds.

Preparation Time: 30 minutes
Cooking Time: 20 minutes
Makes: 40 servings

500g wholemeal flour
225g margarine
35g Truvia sweetener (or 125g caster sugar)
1 egg
2 tbsp rose water
2 tsp caraways seeds

Pre-heat oven to 180 ༠C/ 180 ༠C fan/350 ༠F/4 Gas.
Cream margarine and sweetener/sugar together.

Beat in egg, rose water, and caraway seeds.

Fold in flour to form a dough.

Roll out the dough and use a large fluted cookie cutter to cut out the biscuits.

Use a smaller fluted cookie cutter to make an indention in the biscuits.

shrewsbury cakes

Bake in the oven.

shrewsbury cakes

#Caraway Seeds
#Rose Water
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