Shrewsbury cakes - recipe

Ingredients

Recipe , Biscuits , Cakes , Shrewsbury

Please Click here if video is wrong

1

Preheat the oven to 180C (fan 160C, gas mark 4).
2
Beat the butter and sugar until light and fluffy. Mix in the egg, caraway seeds and rosewater.

For this step you'll need:
- 125g Unrefined golden caster sugar
- 1 Egg(s) (free range) medium, beaten
- 2tsp Caraway seeds
- ½tsp Rose water
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.

For this step you'll need:
- 350g Plain white flour
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.

For this step you'll need:
- Rose petals dried

⇐ S’Mores

Shortbread biscuit ⇒