Tuesday, 29 August 2017

Shrewsbury Biscuits are a 21st century hit

This is the 3rd recipe in the series of Georgian baking to mark 300 years following the birth of James Paine, architect of The Mansion House in Doncaster. Shrewsbury Biscuits or Cakes which are named after the town of Shrewsbury in Shropshire UK are very familiar today. In Shrewsbury Castle Foregate there is a plaque referring to Mr Palin’s unique recipe in 1760, although some early recipes date back to the 1500s and throughout its history, nutmeg, caraway and coriander seeds have featured amongst the ingredients. These spices and others, such as cardamom, cloves and ginger were used extensively in traditional baking to enhance the flavour of cakes and biscuits (and reduce the need for sugar!).

I’ve adapted a recipe for these biscuits from the 1826 The Cook and Housewife’s Manual: A practical System of Modern Domestic Cookery and Family Management by Mistress Margaret Dods. 

She writes : Beat half a of cold butter to a cream, and mix with it six ounces of sifted sugar, eight ounces of flour, some pounded cinnamon, two eggs beat, add a little rose water. Roll out the paste a quarter of an inch in thickness, adding a little more flour if necessary, and stamp out the cakes of any shape or size that is liked.

Here’s my updated version for a modern oven :
110g/ 4oz butter
75g/3oz sugar
200g/7oz flour
1 tsp cinnamon
1 egg beaten 1 tsp rosewater
50g/2oz currants

Pre heat the oven to 180C or 160C fan. Rub the flour and butter together to resemble fine breadcrumbs. Add the sugar, rosewater and the beaten egg. (Add the currants to the mixture at this point). Mix to a dough, and leave to chill for half an hour. Roll out to ¼ inch thick, and cut out the biscuits. Bake for 12 minutes or until golden-brown.

I find it fascinating that we still enjoy these recipes from the past. Shrewsbury Biscuits certainly proved to be a 21st century hit with the visitors!

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