Shrewsbury biscuits. Nowadays, Shrewsbury Biscuits are a geographically indicated food of the United Kingdom and have received Protected Geographical Indication (PGI) status. Shrewsbury biscuits seem to come in many forms: plain, topped off with cashews or raisins, spiced, lemony, crisp, chewy. Yet they all have one thing in common. Clearly, its uncomplicated buttery quality is the appeal of the biscuit. The biscuit was blonder than most, with a slightly darker rim, and stamped "SHREWSBURY." It was a sweet and buttery shortbread: light, crisp, crumbling in my mouth.
Never, since being a kid and devouring boxes of Scottish-made Walkers shortbread in fun Christmas shapes, had I enjoyed a biscuit as much.
Shrewsbury biscuits (sometimes called Shrewsbury cakes) are classic British butter cookies.
This Shrewsbury biscuits recipe has a totally unique flavor profile because of some of its ingredients: caraway seeds, mace, and lemon.
You can cook Shrewsbury biscuits using 6 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Shrewsbury biscuits
- Prepare 113 grams of softened butter or margarine.
- It's 113 grams of granulated sugar.
- You need 170 grams of plain flour.
- Prepare pinch of salt.
- You need 1 tsp of vanilla paste/extract I used paste.
- You need 1 of egg lightly beaten, I used 62g as I used a cookie press so dough didn't need rolling out and I got 60 biscuits.
I was looking for an interesting British dessert recipe and. These are such a pretty biscuit to take to a shared morning tea, and make a lovely gift. Shrewsbury Biscuits are classic buttery English cookies; which by the way are extremely popular in India too. The British left behind, in India, more than just the English language it seems.
Shrewsbury biscuits instructions
- Line 1 or 2 baking trays with greaseproof paper depending on size of biscuits you are making and pre heat oven to 170°C/325°F/Gas Mark 3.
- Cream together butter & sugar till light.
- Add sifted flour, salt, extract or vanilla paste and enough egg to form a dough (if rolling out) or little more for a cookie press.
- Roll dough out if rolling to 1/4"thick cut into circles with 2" cutter then put onto tray, or put in the press and press onto the tray..
- Cook in centre of oven 10-15 minutes until light golden brown. The smaller the biscuit the quicker the time..
- Take out oven, leave a few minutes then transfer to cooling rack.
- Enjoy....
These biscuits and I share a History. I had them for the first time during my post-grad studies in Pune, India. Shrewsbury Biscuits A simple basic recipe of sugar, flour, egg, butter and lemon zest, they can be served as small individual biscuits or large enough to be a main dessert dish. So easy and buttery shrewsbury biscuits adapted from mary berry cookbook. This cookies is super easy to make and taste great with a cup of coffee or tea.