Shrewsbury Cakes: An Elizabethan Cookbook

Dost thou think, because thou art virtuous, there shall be no more cakes and ale? – Twelfth Night

 

Shrewsbury Cakes

Recipe adapted from original 1808 recipe.

3 ½ cup flour

1 ½ cup sugar

2 eggs

½ tsp nutmeg

½ tsp cinnamon

1 ½ cup butter

Dash rosewater

Pinch of salt

Preheat oven to 350 degrees.

Cut sugar and butter together. Add in rosewater and eggs and beat until smooth. Mix flour, nutmeg, salt, and cinnamon in a separate bowl. Slowly add in to wet ingredients until it forms a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out dough on a floured surface to ¼” thick. Cut with cookie cutters or a pastry cutter.

Bake for 15-20 minutes and transfer to a cooling rack.

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