Talk:Shrewsbury cake: Difference between revisions
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These look quite different to what we call Shrewsbury biscuits in New Zealand, which are the ones shown on this site with a recipe [http://cabbagetreefarm.blogspot.com/2009/03/shrewsbury-biscuits.html Link], as near as I can tell this seem quite similar to what is called a Jammy Dodger going by the pictures?[[User:Number36|Number36]] ([[User talk:Number36|talk]]) 08:57, 24 August 2011 (UTC) |
These look quite different to what we call Shrewsbury biscuits in New Zealand, which are the ones shown on this site with a recipe [http://cabbagetreefarm.blogspot.com/2009/03/shrewsbury-biscuits.html Link], as near as I can tell this seem quite similar to what is called a Jammy Dodger going by the pictures?[[User:Number36|Number36]] ([[User talk:Number36|talk]]) 08:57, 24 August 2011 (UTC) |
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[Untitled]
[edit]These look quite different to what we call Shrewsbury biscuits in New Zealand, which are the ones shown on this site with a recipe Link, as near as I can tell this seem quite similar to what is called a Jammy Dodger going by the pictures?Number36 (talk) 08:57, 24 August 2011 (UTC)
Corrections
[edit]I've altered a few details in the light of current UK practice, which seems pretty similar to elsewhere. I live quite close to Shrewsbury, and the biscuits are commonly available in the surrounding area, including National Trust premises like Attingham. I've removed nutmeg, as this may be an option but is not typical, while adding lemon zest, as this is more or less universal in recipes. I've turned batter into dough, as they are not pancakes but biscuits (US cookies): the raw materials make a fairly firm paste that you can roll or press out. Congreve's reference to them being proverbially "short" makes this clear: in UK English we still use this to mean crumbly through superfluity of butter (not sure whether US or Antipodean speakers use it the same way): it doesn't apply to batter-based confections almost by definition. Sjwells53 (talk) 15:58, 11 November 2011 (UTC)