Shrewsbury Biscuits

These biscuits have a delicate lemony flavour. This recipe makes about 24 biscuits.

100 g (4 oz) softened butter

75 g (3 oz) caster sugar

1 large egg, separated

200 g (7 oz) plain flour

grated rind of 1 lemon

50 g (2 oz) currants

1–2 tablespoons milk

caster sugar, for sprinkling

1 Pre-heat the oven to 200°C/Fan 180°C/Gas 6. Lightly grease 3 baking trays.

2 Measure the butter and sugar into a bowl and cream together until light and fluffy. Beat in the egg yolk. Sieve in the flour and grated lemon rind and mix well. Add the currants and enough milk to give a fairly soft dough.

3 Knead the mixture gently on a lightly floured surface and roll out to a thickness of 5 mm (¼ in). Cut into about 24 rounds using a 6 cm (2½ in) fluted cutter. Place on the prepared baking trays.

4 Bake in the pre-heated oven for 8–10 minutes. Meanwhile, lightly beat the egg whites. Remove the biscuits from the oven, brush with beaten egg white, sprinkle with a little caster sugar and return to the oven for a further 4–5 minutes or until pale golden brown. Lift on to a wire rack to cool and then store in an airtight container.

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