Shrewsbury biscuits (sometimes called Shrewsbury cakes) are classic British butter cookies with a totally unique flavor profile.
I baked Shrewsbury biscuits in preparation for the Downton Abbey premiere of Season 4 in the U.S. on January 5. Shrewsbury is not only a British town, but it is also the name of the town right next to mine here in Missouri. Clearly, I was destined to bake Shrewsbury biscuits. I also created sticky toffee pudding cupcakes for the occasion (you can see them in the background of the photo above).
Shrewsbury Biscuit Recipe
My recipe for Shrewsbury biscuits is an adaptation of a recipe from the captivating site, The Cookbook of Unknown Ladies. The Cookbook of Unknown Ladies explores recipes from a book of the same name. That book is “a manuscript recipe book in the collections of Westminster City Archives. The recipes, recorded in several different hands, span 150 years of British cookery, providing a fascinating insight into culinary craft of the Georgian and Regency periods.” I also used a post on Shrewsbury biscuits from Mouthful of Paradise as inspiration.
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- 1 3/4 cups all-purpose flour
- 1 cup unsalted butter room temperature
- 2 teaspoons caraway seeds
- 1/4 teaspoon mace
- zest of 1 small lemon
- 1 1/2 cups powdered sugar
- 1 large egg
Preheat oven to 325 F.
In a medium-sized mixing bowl, mix flour and butter.
Mix in caraway seeds, mace, lemon zest, and powdered sugar.
Mix in egg.
Place balls of dough (about 3 tablespoons for a large cookie) onto a cookie sheet about three inches apart.
Flatten the tops of the balls and run a fork across them to create some texture on top of the cookies.
Bake for 20 minutes or until edges of the cookies just begin to brown.
Cool on a cooling rack.