Shrewsbury Biscuits

Posted in - Bake & Tea Time on October 24th 2015 0 Comments

‘Measure not my love by substance of it, which is brittle, but by the form of it which is circular.’
Lord Herbert of Cherbury, 1602
Renowned as biscuits eaten by country people, Shrewsbury biscuits were made with varying additions such as cinnamon, nutmeg and rosewater.  The essence is in the flour:butter ratio, ensuring their crispness.  If the egg is not added, they will be crisper.
Makes 10

100g unsalted butter
100g caster sugar
1 egg (optional)
1 tsp rosewater (add another tsp if you are keen on rosewater)
grated rind of unwaxed lemon
55g currants
200g flour

1.  Whip the butter and sugar together until light and fluffy and then add the remaining ingredients.
2.  As soon as they are combined, roll the dough out onto a lightly floured surface and cut the biscuits into circles.
3.  Leave in the fridge for twenty minutes before baking at 180°C for 8 minutes.
4.  Allow to cool on a wire rack.
Serve with tea.


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