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Shrewsbery Cakes
("Medieval Shortbread")
To make Shrewsbery Cakes
Take
a quart of very fine flour,
eight ounces of fine sugar beaten and sifted
twelve ounces of sweet butter
a Nutmeg grated
two or three spoonfuls of damask rosewater
work all these together with your hands as hard as you can for the
space of half an hour, then roll it in little round Cakes, about the
thickness of three shillings one upon another, then take a silver Cup
or a glass some four or three inches over and cut the cakes in them,
then strew some flower upon white papers & lay them upon them, and
bake them in an Oven as hot as for Manchet, set up your lid till you
may tell a hundredth, then you shall see the white, if any of them rise
up clap them down with some clean thing, and if your Oven be not too
hot set up your lid again, and in a quarter of an hour they will be
baked enough, but in any case take heed your Oven be not too hot, for
they must not look brown but white, and so draw them forth & lay
them one upon another till they bee could, and you may keep them half a
year the new baked are best.
Nic's Version
Ingredients
2 cups flour
1 cup sugar
3/4 cup butter
2 tablespoons Orange Flower Water (as needed, could be more)
1/4 teaspoon nutmeg
Method
Combine dry ingredients. Cut in butter as for pie crust. Moisten with just enough chilled orange flower water to make a dough that holds itself together. This will vary depending on the qualities of the flour you use, but should be near 2 Tablespoons. Work with your hands and finger tips until well blended. Roll out 1/8-1/4 in. thick.
Cut with a round cutter approximately 3 inches in diameter, stamp with a floured cookie stamp, or dock with a dinner fork (prick lots of little holes to keep from puffing up). Bake at 325° F. for about 15 to 20 minutes until set, but not browned.
GO TO THIS WEBSITE TO SEE THIS RECIPE
From www.mindspring.com/~franiccolo/shrewsbery_cakes.html
By fra niccolo difrancesco, original and translation by: Beebe, Ruth Anne. Sallets, Humbles & Shrewsbery Cakes. Boston: Godine, 1976. p.64.
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Note: All prices in US Dollars
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