Shrewsbury Biscuits

These traditional British biscuits are simple to make and may be served with a glass of milk or a cup of coffee as a mid- morning snack. If you wish, the shape and size of the biscuits may be varied according to taste.

10 BISCUITS

4 oz. butter

4 oz. sugar

1 egg yolk

8 oz. flour, sifted

2 teaspoons finely grated lemon rind

Preheat the oven to moderate 350 F (Gas Mark 4, 180 C).

In a large mixing bowl, cream the butter with a wooden spoon until it is light and fluffy. Stir in the sugar and beat the mixture until it is smooth and creamy. Beat in the egg yolk until the ingredients are thoroughly combined. Stir in the flour and lemon rind. Using your hands, form the mixture into a ball and knead it lightly. Cover the dough and chill it in the refrigerator for 10 minutes.

Remove the dough from the refrigerator and, on a lightly floured surface, roll out the dough to j-inch thick. With a 4- inch round pastry cutter, cut the dough into circles and place them on a baking sheet. Gather up the trimmings, roll them out and shape them in the same way. Place them on a second baking sheet.

Place the baking sheets in the oven and bake the biscuits for 12 to 15 minutes or until they are golden brown around the edges.

Remove the baking sheets from the oven. Transfer the biscuits to a wire rack to cool completely. Either serve the biscuits immediately or store them in an airtight tin until required.

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