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Shrewsbury Cakes
by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
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
Ingredients
500g wholemeal flour
225g margarine
35g Truvia sweetener (or 125g caster sugar)
1 egg
2 tbsp rose water
2 tsp caraways seeds
Method
Categories
#Biscuits
#Seeds
#Caraway Seeds
#Rose Water
#Quick
#Easy
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Makes: 40 servings
Ingredients
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.
Bake in the oven.
Categories
#Biscuits
#Seeds
#Caraway Seeds
#Rose Water
#Quick
#Easy
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