Shrewsbury Cakes

Ingredients

• 8 ounces (1 cup or 225g) Unsalted butter, softened (Half a pound)
• 2 tablespoons Rose water (For washing the butter)
• 8 ounces (1¾ cups or 225g) All-purpose flour, sifted (Half a pound)
• 7 ounces (1 cup or 200g) Granulated sugar (Originally loaf sugar, pounded and sifted)
• 0.5 ounce (1 tablespoon) Caraway seeds (Half an ounce)
• 2 whole Large eggs (Well-beaten)

Instructions

1. 1Place the softened butter in a mixing bowl. Add the rose water and beat the butter with a wooden spoon or electric mixer until it becomes light, fluffy, and creamy in texture, about 3-4 minutes.
2. 2In a separate small bowl, beat the eggs thoroughly with a fork or whisk until well combined and slightly frothy.
3. 3Add the sifted flour, sugar, and caraway seeds to the creamed butter. Mix gently to begin incorporating the dry ingredients.
4. 4Pour the beaten eggs into the mixture and stir until everything comes together into a cohesive dough. Mix just until combined; do not overwork.
5. 5Wrap the dough in plastic wrap or parchment paper and refrigerate for 30 minutes to make it easier to roll out.
6. 6Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or lightly flour them.
7. 7On a lightly floured surface, roll out the chilled dough to about ¼ inch (6mm) thickness. Roll evenly to ensure uniform baking.
8. 8Using a round cookie cutter (about 2-3 inches in diameter), cut out circles from the rolled dough. Gather scraps, re-roll, and cut additional cakes until all dough is used.
9. 9Place the cut cakes on the prepared baking sheets, spacing them about 1 inch apart. Use a fork to prick each cake several times across the surface to prevent puffing during baking.
10. 10Bake in the preheated oven for 12-15 minutes, until the edges are just beginning to turn golden. The cakes should remain pale in color. Do not overbake.
11. 11Remove from the oven and let the cakes cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. They will crisp up as they cool.