Ingredients for Shrewsbury Cakes
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How to Make Shrewsbury Cakes
- Preheat your oven to 300°F (150°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Use an electric mixer for best results.
- Stir in the rosewater until well combined.
- In a separate bowl, whisk together the flour, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently knead in just enough additional flour to form a soft, smooth dough that is no longer sticky.
- Roll out the dough to 1/2 inch thickness. Use cookie cutters or a glass to cut out large round cookies.
- Carefully place the cookies onto the prepared baking sheets, leaving some space between each.
- Bake for 12-15 minutes, or until the edges are just barely beginning to color. The centers should remain pale and soft. Do not overbake!
- Let the Shrewsbury Cakes cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
20g
Fat
14g
Carbs
5g
