Silver Spoon

Shrewsbury Biscuits
Tried and tested

Shrewsbury Biscuits

Recipe Submitted By: bakingmad

These crisp shortbread style biscuits have the lovely flavour of caraway seeds, but you can add raisins, chopped glace cherries, or choc chips instead if you prefer.

Preparation Time 15 minutes
Baking Time 12 minutes
Portions 18
Skill Level Easy
Average Rating 0 stars
 

Shrewsbury Biscuits Ingredients

100 grams Butter softened
150 grams Golden Caster Sugar (Billington's) Golden Caster Sugar (Billington's)
2 Egg Yolk Egg Yolk
225 grams Plain White Flour (Allinson Nature Friendly) Plain White Flour (Allinson Nature Friendly)
0.50 tsp Caraway Seeds
1 Lemon grated zest only
1 tbsp Milk Milk
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Additional Ingredients

1 Egg Whites Egg Whites
2 tbsp Demerara Sugar (Billington's) Demerara Sugar (Billington's)
 

This recipe uses

  • Golden Caster Sugar (Billington's)
  • Egg Yolk
  • Plain White Flour (Allinson Nature Friendly)
  • Milk
  • Egg Whites
  • Demerara Sugar (Billington's)

How to make Shrewsbury Biscuits

  • Click on the text to highlight the different stages as you go along,
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  1. Set the oven to 180°C/ 160°C fan/ Mark 4. Line 2 baking trays with baking paper method tip
  2. Place the butter and sugar in a mixing bowl and beat together until pale and fluffy. Beat in the egg yolks one at a time. Fold in the flour, caraway, lemon zest and just enough milks to bring the mixture together into a smooth dough method tip
  3. Lightly knead the dough on a lightly floured surface. Roll out to about 4-5mm thick, then cut out biscuits with a plain or fluted cutter. Place on the baking tray and bake for 10 minutes, they will still be soft method tip
  4. While they are cooking, lightly beat the egg white. Remove the biscuits from the oven, brush lightly with egg white and sprinkle with demerera sugar, then return to the oven for four or five minutes more, until pale golden brown around the edges. Cool for 10 minutes on the tray, then cool on a wire rack
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