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Shrewsbury Biscuits
Emily Davenport
24 servings
45 minutes
102
British
Baking recipes
Originally made in 1760 by a Mr Palin in Shropshire, these biscuits have a light texture and lemony flavour and are very simple to prepare.
A recipe from the Around Britain Cookbook. For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
- Butter 110g (4oz)
- Caster sugar 150g (5oz), plus extra for sprinkling
- Egg yolks 2
- Plain flour 225g (8oz)
- Lemon 1, finely grated rind only
- Chopped dried fruit 50g (2oz)
- Find this recipe in the Around Britain Cookbook
Directions
Preheat the oven to 180°C/350°F/Gas 4 and butter two non-stick baking sheets.
Cream the butter and sugar until pale and fluffy and add the egg yolks and beat well.
Add the flour, lemon rind and fruit and mix to a fairly firm dough.
On a lightly floured surface, knead lightly and then roll out to about 5mm (1/4in) thick. Cut out 6.5cm (2½in) rounds with a fluted cutter and place on the baking sheets. Sprinkle with a little extra caster sugar.
Bake for 12-15 minutes until lightly browned and firm to the touch. Transfer to wire racks to cool. Store in an airtight container.