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Shrewsbury Biscuits


Very low-bake white wheatflour shortbread biscuits, with a gentle lemon flavouring and formerly also with caraway or rosewater, with a modest admixture of dried fruit. Usually c3ins round, 1/4ins thick, plain surface with scalloped edges. A development of the earlier Shrewsbury Cake

Original Receipt from 'The complete biscuit and gingerbread baker's assistant', by George Read, 1854

Real Shrewsburies: 14 oz of flour 10 oz of sugar in fine powder 10 oz of butter, half a nutmeg grated, and as much ground cinnamon or cinnamon and mace mixed, and 2 small eggs
Common Shrewsburies: 1 lb of flour, 1 lb of butter, 1 lb of powdered sugar, 1 egg with sufficient milk to make a paste, some add about 1 oz of volatile salt. Rub the butter in with the flour make a bay [sic] add the sugar, eggs, milk and spice and mix the whole into a paste, roll it out on an even board or marble slab using flour to dust it with to prevent its sticking, let the sheet be an eighth of an inch in thickness, cut them out with a plain round cutter two inches and a half or three inches in diameter, place them in rows nearly touching each other on clean dry tins and bake them in a cool oven as soon as the edges are a little coloured the cakes are done.


For similar biscuits, see Fruit Shortcake

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