Shrewsbury Biscuits

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bullet point Shrewsbury Cakes

Shrewsbury Biscuits are light, hard, crisp cookies.

They are made from butter, eggs, flour, spices and rosewater. Some variants add sherry and / or currants.

The dough is rolled out thinly, cut into shapes, pricked with a fork, and baked.

Shrewsbury Biscuits are light brown when cooked.


Storage Hints for Shrewsbury Biscuits

Store Shrewsbury Biscuits in an airtight container to keep them crisp.

History Notes for Shrewsbury Biscuits

Shrewsbury Biscuits originated in Shrewsbury, England. A man named Mr Palin became famous for the version he started making in 1819.


They used to be made much harder and crispier than they are now.

Literature & Lore about Shrewsbury Biscuits

"To make Shrewsbury Cakes: -- Take to one pound of sugar, three pounds of the finest flour, a nutmeg grated, some beaten cinamon (sic); the sugar and spice must be sifted into the flour, and wet it with three eggs, and as much melted butter, as will make it of a good thickness to roll into a paste; mould it well and roll it, and cut it into what shape you please. Perfume them, and prick them before they go into the oven."


-- William Carew Hazlitt (1834 to 1913). Old Cookery Books and Ancient Cuisine. London: The Book-Lover's Library. 1902.

Recipe Suggestions
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