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This classic English recipe comes from the county town of Shrewsbury in Shropshire and has been spruced up with the addition of rose water and rose petals. Traditionally Shrewsbury Cakes were made using dried fruit and spices but we’ve used rosewater, rose petals and caraway seeds. Preheat the oven to 180C (fan 160C, gas mark 4).
In that year there was a shortage of grain, and so a ban on the making of ‘fine cakes’ was imposed in Shrewsbury. In 1602, Lord Herbert of Cherbury wrote to his guardian, Sir George More with a pack of ‘bread’ or ‘cake’ particular to Shrewsbury:
Peter Brears records an excellent and useful recipe from the mid 17th century for Madame Susan Avery’s Shropshire Cakes in his ‘ Traditional Food in Shropshire ‘:
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