CookEat Recipe
Shrewsbury Cakes
Round currant biscuits flavoured with cinnamon and finished with a light egg glaze.
Method
Steps
Step 1
Heat a conventional oven to 180°C. Put the four ounces butter, four ounces sugar, three-quarters of a pound sifted flour, half teaspoon ground cinnamon, half teaspoon baking powder, two whole eggs and two ounces well-picked dried currants in a basin. Knead together until thoroughly combined.
Step 2
Roll the dough out on a lightly floured table to a quarter of an inch thick. Cut equal round pieces three inches in diameter.
Step 3
Lightly butter a baking tin. Lightly brush the top of each round with additional beaten egg and arrange on the tin. The two eggs already mixed into the dough are separate from this surface wash.
Step 4
Bake for about twenty minutes as a guide, continuing as needed until the biscuits are set and lightly golden, the centres are cooked through to at least 74°C and the egg glaze is fully cooked. A fine probe inserted from the side can check the thin centre.
Step 5
Remove the biscuits from the tin when firm enough to lift and serve.
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