Preparation

Shrewsbury cakes originated in the English town of Shrewsbury in the 16th century, but they crossed the Atlantic to become a staple of refined colonial American entertaining. A recipe for these biscuits appears in Martha Washington's Booke of Cookery, a handwritten manuscript she inherited and used at Mount Vernon.

These were not the soft cookies we know today, but rather crisp, delicately spiced wafers meant to accompany tea or wine in polite society. The subtle perfume of rose water and cardamom, the bright note of lemon zest, and the surprising crunch of optional caraway seeds created a sophisticated flavor profile that appealed to colonial Americans who wanted to demonstrate their refinement and connection to English culture. Unlike many period recipes, Shrewsbury cakes remain genuinely delicious to modern tastes.

Preparation

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, cardamom, nutmeg, and salt. Set aside.
3. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes. An electric mixer works well, but this can be done by hand as it would have been in the 18th century.
4. Beat in the egg, rose water, and lemon zest until fully incorporated and the mixture is smooth.
5. Gradually add the flour mixture to the butter mixture, stirring until a soft dough forms. Do not overmix.
6. Turn the dough out onto a lightly floured surface. Roll to about 1/4-inch thickness. Using a 2-3 inch round cutter (or the rim of a wine glass, as colonial cooks might have), cut out circles.
7. Place the circles on the prepared baking sheets, spacing them about 1 inch apart. Gather and re-roll scraps to cut more cookies.
8. Prick each cookie several times with a fork in a decorative pattern. Sprinkle lightly with sugar and, if desired, a few caraway seeds on each.
9. Bake for 12-15 minutes until the edges are just beginning to turn golden but the centers remain pale. They should be crisp, not soft.
10. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. Store in an airtight container for up to 1 week. Serve with tea or sweet wine.