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Hookery Cookery Home > Cake and Biscuit (Cookie) Recipes >

Shrewsbury Biscuits


Tasty currant biscuit, or for a change try baking with cinnamon instead of the currants

  • 8 oz. (200g) plain flour
  • 4 oz. (100g) butter of margarine
  • 4 oz. (100g) sugar
  • 1 egg, well beaten
  • grated rind of 1 lemon
  • half a teaspoon of baking powder
  • half a teaspoon of powdered cinnamon or 2 0z. (50g) currants

    Cooking Instructions:
    1. Pre-heat oven to 325F, Gas Mark 3, 170C
    2. Cream together the butter and sugar
    3. Sieve together all the dry ingredients and add together with the egg
    4. Knead to a smooth stiff paste
    5. On a lightly floured board, roll out to a quarter inch thickness
    6. Cut into rounds and bake on a lightly greased baking tin for 20-20 minutes

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000