Shrewsbury cakes

This classic English shortbread biscuit takes its name after its place of origin, although different versions can be found in many other parts of England. While some use lemon, cinnamon, or even caraway seeds, the earliest recorded recipe goes back to 1621 when these brittle, buttery cookies were typically flavored with nutmeg and rosewater. Thanks to several literary references—including William Congreve's play The Way of the World in which he uses the expression as short as a Shrewsbury cake—by the end of the 18th century, these crispy English biscuits became known even beyond the borders of their homeland, and are especially popular in India.