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.
8 ingredients4 steps
Vegetarian
Ingredients
MetricImperial
225gUnsalted butter (softened)Â
125gBillington's Unrefined Golden Caster SugarÂ
1Medium eggÂ
2 tspCaraway seedsÂ
0.5 tspNielsen-massey rose waterÂ
350gAllinson's plain white flourÂ
5gDried rose petalsÂ
2 tspRose waterÂ
Utensils
Rolling pin
Mixing bowl
Nutritional information per 27g serving
Energy 145cal
Fat 8g
of which Saturates 4.9g
Carbohydrates 16g
of which Sugars 5.3g
Protein 1.9g
Salt 0.01g
Method
Step 1
Preheat the oven to 180C (fan 160C, gas mark 4).
Step 2
Beat the butter and sugar until light and fluffy. Mix in the egg, caraway seeds and rosewater.
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.
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.
