Light, lemony biscuits, which need to be stored in an airtight container to keep their crispness. In other traditional recipes for Shrewsbury biscuits, caraway seeds or currants were added to the basic mixture, to make pleasant variations.
MAKES ABOUT 24
100 g (4 oz) butter
150 g (5 oz) caster sugar
2 egg yolks
225 g (8 oz) plain flour
finely grated rind of 1 lemon
1. Cream the butter and sugar together until pale and fluffy. Add the egg yolks and beat in well. Stir in the flour and lemon rind and mix to a fairly firm dough.
2. Knead lightly on a lightly floured surface and roll out until about 0.5 cm (1/4 inch) thick. Cut out 6.5 cm (2 1/2 inch) rounds with a fluted cutter, and put on greased baking sheets.
3. Bake at 180°C (350°F) mark 4 for about 15 minutes, until lightly browned and firm to the touch. Transfer to wire racks to cool. Store in an airtight container.
VARIATIONS
SPICE BISCUITS
Omit the lemon rind and add 5 ml (1 tsp) mixed spice and 5 ml (1 tsp) ground cinnamon, sifted with the flour.
FRUIT BISCUITS
Add 50 g (2 oz) chopped dried fruit to the mixture with the flour.
FRUIT SQUARES
Make up the mixture and divide in half. Roll out both portions into oblongs and sprinkle 100 g (4 oz) chopped dried fruit over one piece. Cover with the other piece and roll out the mixture 0.5 cm (1/4 inch) thick. Cut into squares.
