Shropshire CakesOrigin: English Period: Elizabethan |
Original RecipeTo make Shropshire Cakes To make a Shropsheere cake: Take two pound of dryed flour after it has been searced fine, one pound of good sugar dried and searced, also a little beaten sinamon or some nottmegg greeted and steeped in rose water; so straine two eggs, whites and all, not beaten to it, as much unmelted butter as will work it to a paste: so mould it & roule it into longe rouses, and cutt off as much at a time as will make a cake, two ounces is enough for one cake: then roule it in a ball between your hands; so flat it on a little white paper cut for a cake, and with your hand beat it about as big as a cheese trancher and a little thicker than a past board then prick them with a comb not too deep in squares like diamons and prick the cake in every diamon to the bottom; so take them in a oven not too hot: when they rise up white let them soake a little, then draw. If the sugar be dry enough you need not dry it but searce it: you must brake in your eggs after you have wroat in some of your butter into your flower: prick and mark them when thy are cold: this quantily will make a dozen and two or three, which is enough for my own at a time: take off the paper when they are cold. 
Modern RedactionIngredients:
240g butter Method:Mix all the dry ingredients together in a bowl, cut the butter into cubes and rub into the flour mixture with the tips of your fingers until the flour takes-on the consistency of fine breadcrumbs. When you have attained this stage work-in the egg and rosewater to form a stiff dough. Cut the dough into portions and place on a floured surface. Roll these into disks about 5mm thick and 10cm in diameter before transferring to a greased baking sheet. With a sharp knife mark the upper surface of the dough with diamond shapes, cutting about half way into the cake. Then use a skewer or cocktail stick to prick the centre of each diamond all the way through. Bake in an oven pre-heated to 180°C for about 20 minutes. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Shropshire Cakes to your online bookmark site: 
|
|
More European recipes... More recipes for breads, cakes and pastries... More recipes for Cakes... More Baking recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
Read: Recipe Articles and Reviews
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with rose water and flour as primary ingredients: Romanian Cheese and Herb Bread Kahlua Cake Amish Muffins Melting Moments Manchet Treacle Fruit Cake Prune Kolaches Torth Cennin a Saets Rhubarb and Walnut Muffins Cobnut Fairy Cakes Ancient Savoury Griddle Cakes Eierlikoer-Ruehrkuchen Traditional Cornish Pasty Moldovan Two-colour Biscuits Lincolnshire Plum Bread Easter Lamb Cake Cherry-walnut Upside Down Pudding Croatian Nut Meringue and Jam Biscuits Cinnamon Waffles Tranche aux Fruits Apple Gingerbread Cobbler Stuffed Breadfruit Acorn Pan Bread Sticky Rhubarb Cake Dulse Soda Scones Bunuelitos de Pollo Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
