Shrewsbury Biscuits recipe
No one knows why these crisp and buttery biscuits acquired this name but they are great to serve with desserts like rhubarb fool or just for teatime.
Makes: 18
Prep time: 20min
Cook time: 20min
- Ingredients
-
225g castor sugar
225g butter, softened
Finely grated zest of 1 lemon
½tsp ground cinnamon
1 medium egg, beaten
350g plain flour, sieved
2tbsp milk
Castor sugar to sprinkle - Method
-
1. Preheat the oven to 170C/325F/Gas Mark 3. Lightly grease 3 baking sheets. Place the castor sugar and butter in a large mixing bowl and beat well until soft and creamy.
2. Blend in the lemon zest, cinnamon and beaten egg, then gradually stir in the flour, adding sufficient milk to give a soft but not sticky dough.
3. Knead lightly and roll out on a floured surface to about 10mm/½in thick. Cut out about 18 circles using a 6.5cm fluted cutter. Lift onto the prepared sheets and bake for 20 minutes until firm but still pale golden.
4. Sprinkle with castor sugar and transfer to wire racks to cool completely. Keep in an airtight tin.
Tip:
Add finely chopped dried fruit or candied peel occasionally or top with fine piping of lemon glacé icing. Freeze the dough ready to bake another day.
Food Features rating: Perfect With Fruit Desserts.
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