Shrewsbury Biscuits is a traditional English recipe for a classic biscuit (cookie) made from a short dough of butter, sugar, egg yolks, flour and lemon zest that's baked until crisp but hardly coloured. The full recipe is presented here and I hope you enjoy this classic English version of: Shrewsbury Biscuits.
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These are the first biscuits I ever cooked 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.
Cream together the butter and sugar until pale and fluffy then add the egg yolks and beat together to combine.
Stir-in the flour and lemon zest and mix to a firm dough (add a little water if it's too stiff) then turn onto a 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 trays 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 then allow to cool on the baking trays for 10 minutes before transferring to wire racks to cool completely. These biscuits should be crisp and light and need to be stored in an air-tight container, otherwise they will become soggy quite quickly.
