Shrewsbury Biscuit

According to the book there is such a dazzling array of really good commercially made biscuits that the home cook usually finds it better not to compete! I have to disagree, you can’t beat some homemade biscuits or cookies! These are a classic English biscuit which, as the name suggests, originates from Shrewsbury in Shropshire.
These are almost like a basic dough and there are a further 16 variations using this as a base. So for starters I thought I should try these

Ingredients

4oz butter or margarine
4oz caster sugar
1 egg
8oz plain flour
2 tsps lemon rind

Cream the butter and sugar until pale and fluffy. Add the egg a little at a time, beating after each addition. Stir in the flour and lemon rind and mix to a fairly firm dough. Knead lightly and roll out to roughly a quarter inch thick on a floured board. Cut into rounds with a 2.5 inch fluted cutter and put onto trays. Bake at 180 for 15-20 minutes until firm and very lightly browned.

These are so easy to make, and pretty quick. I have a multitude of cutters, but for this I stuck to the suggested fluted shape. I quite often make a basic biscuit dough from another cook book I have and make almost a zoo out of all the animal shapes I have!

I had to try these almost immediately, they were delicious just warm from the oven. Once they had cooled they were still tasty, a pretty basic biscuit but still a really great one. Am looking forward to trying some of the suggested variations, which includes pinwheels, traffic lights and chocolate marzipan walnuts!

Would I make these again? Yes
image

Advertisements

One thought on “Shrewsbury Biscuit

  1. Pingback: Chocolate Marzipan Walnuts | goodfoodseeking

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s