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Shrewsbury Biscuits




Source of Recipe


the web


Recipe Introduction


Light, lemony biscuits, which need to be stored in an airtight container to retain their crispness. In other traditional recipes, caraway seeds or currants were added to the basic mixture, to make interesting variations.


List of Ingredients




Butter - 110g (4 oz)
Caster sugar - 150g (5 oz)
Egg yolks - 2
Plain flour - 225g (8 oz)
Lemon - 1, zest only



Recipe



Pre-heat oven to 180 °C / 350 °F / Gas 4.Cream the butter and sugar together until pale and fluffy. Add the egg yolks and beat well. Stir in the flour and lemon zest and mix to a fairly firm dough.

Knead lightly on a lightly floured surface and roll out to about 0.5 cm (¼ inch) thickness. Cut out 6 cm (2½ inch) rounds with a fluted cutter, and put onto greased baking sheets.

Bake for 15 minutes until lightly browned and firm to the touch. Transfer to wire racks to cool. Store in an airtight container.
Variations:

Spice Biscuits

Omit the lemon zest and add 1 teaspoon ground mixed spice and 1 teaspoon ground cinnamon, sifted with the flour.

Fruit Biscuits

Add 50g (2 oz) chopped dried fruit to the mixture with the flour.

Fruit Squares

Make up the mixture and divide in half. Roll out both portions into rectangles and sprinkle 110g (4 oz) chopped dried fruit over one piece. Cover with the other piece and roll the mixture to 0.5 cm (¼ inch) thick. Cut into squares.


Makes 24.