Shrewsbury Biscuits

Method10 steps · about 30 min

1. 1

   Step 1: Preheat the oven to 180°C conventional (356°F) or 160°C fan and line two baking trays with parchment.

2. 2

   Step 2: In a large bowl, cream together the butter (115 g) and sugar (140 g) until well combined, pale and soft.

   Uses 115 g butter · 140 g caster sugar

3. 3

   Step 3: Beat the egg yolks (2) into the prepared creamed butter and sugar one at a time.

   Uses 2 egg yolks · 115 g butter and 140 g caster sugar creamed pale and soft

4. 4

   Step 4: Stir the measured dough flour (225 g) and finely grated zest of the lemon (1) into the prepared yolk-enriched mixture.

   Uses 225 g plain flour · 1 lemon · prepared creamed mixture with two egg yolks beaten in

5. 5

   Step 5: Bring the complete prepared mixture into a ball with your hands.

   Uses egg mixture with 225 g plain flour and zest of one lemon mixed in

6. 6

   Step 6: Dust the surface with separate extra flour and briefly knead the prepared dough.

   Uses separate extra flour for dusting surface · complete mixture brought into a ball

7. 7

   Step 7: Roll the prepared dough about 5 mm (one-fifth inch) thick.

   Uses prepared dough kneaded briefly on separately floured surface

8. 8

   Step 8: Cut sixteen shapes with a cutter about 7.5 cm (3 inch) wide and arrange on the lined trays.

   Uses same dough rolled about 5 mm thick

9. 9

   Step 9: Bake the prepared biscuits for 15 minutes until golden.

   Bake lemon Shrewsbury biscuits · 15 minUses prepared dough cut with 7.5 cm cutter and arranged on lined trays

10. 10

    Step 10: Cool the baked biscuits on their trays for about 2 minutes, then transfer to a rack to cool.

    Initial biscuit tray cooling · 2 minUses sixteen biscuits baked 15 minutes until golden