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Fruit Shrewsbury Biscuits
Fruit Shrewsbury Biscuits is a traditional British recipe for classic biscuit (cookie) made from a flour, sugar egg pastry containing currants that are oven baked and scattered with sugar before cooling and serving. The full recipe is presented here and I hope you enjoy this classic British version of: Fruit Shrewsbury Biscuits.
prep time
15 minutes
cook time
15 minutes
Total Time:
30 minutes
Makes:
12
Rating: 
Tags : Baking RecipesBritish Recipes
These are the first biscuits I ever cooked... and that, now, is many, many, years ago and for that reason alone they have a special place in my heart. They are an ideal accompaniment to a cup of lemon tea.
Ingredients:
125g butter
150g caster sugar
2 egg yolks
225g plain flour
freshly-grated
zest of 1 lemon
60g currants
sugar to dust
Method:
Cream together the butter and sugar until pale and fluffy then add the egg yolks and beat together to combine.
Stir-in the flour, lemon zest and currants. Mix to a firm dough (add a little water if it's too stiff) then turn onto a lightly-floured surface and knead lightly. Roll out to about 5mm thick and cut into rounds with a 6cm pastry cutter with fluted edges.
Transfer the pastry rounds onto lightly-greased baking sheets and place in an oven pre-heated to 180°C (350°F/Gas Mark 4), baking for about 15 minutes or until the biscuits are firm and only very slightly browned.
Remove from the oven and dust the top with coarse sugar then allow to cool on the baking trays for 10 minutes before transferring to wire racks to cool completely.
