Shrewsbury Cakes

This recipe for Shrewsbury Cakes dates to around 1720, at a time when English baking traditions were evolving toward lighter, more refined biscuits and cakes. Shrewsbury Cakes, originally from the town of Shrewsbury, were esteemed as elegant teatime confections—light, sweet, and flavored with citrus, a luxury in 18th-century England. Lemon, sugar, and white flour indicate both the increasing accessibility of imported goods and a shift in palate toward subtler, more aromatic sweets. Recipes like this one offer a glimpse into genteel domestic baking, intended for special occasions or to impress guests with refinement and taste.

In the early 18th century, this recipe would have been prepared in a well-appointed domestic kitchen. The butter would be beaten by hand, possibly with a wooden spoon in a large bowl. Flour was often sifted through muslin or a fine sieve. The dough was rolled out using a wooden rolling pin and shaped with simple cutters or a knife. Cakes were baked on flat metal tins or trays in a wood-fired or coal-fired oven, closely watched to prevent burning, as precise temperature control was challenging. Cooling racks might be simple wooden slats or screens.