Shrewsbury cake

Shrewsbury cake or Shrewsbury biscuit is a classic English dessert that originated from the town of Shrewsbury, in Shropshire, England. The cake is named after its place of origin and is one of the oldest recorded biscuit recipes in Britain.

History

The Shrewsbury cake has a rich history dating back to the 17th century. The first known recipe was recorded in 1658 by Francis Collingwood and John Woollams in their book, "The Compleat Cook". The recipe was later popularised in the 18th century by Elizabeth Raffald, in her book "The Experienced English Housekeeper".

Description

Shrewsbury cakes are sweet and crisp, typically flavoured with lemon zest and cinnamon or nutmeg. They are traditionally cut into round shapes and can vary in size from small biscuits to larger cake-like versions. The texture is similar to that of a shortbread biscuit, with a crumbly and buttery consistency.

Preparation

The main ingredients of a Shrewsbury cake are butter, sugar, eggs, and flour. The dough is mixed until smooth, then rolled out and cut into rounds. The cakes are then baked until golden and firm. Some variations of the recipe may include currants, caraway seeds, or rosewater for additional flavour.

Cultural Significance

Shrewsbury cakes have a significant cultural importance in Shropshire and are often associated with the town's history and heritage. They are a popular choice at local events and festivals, and are often given as gifts.

See Also

• List of British desserts
• List of cakes
• List of biscuits

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  Shrewsbury biscuits with fruit