Shrewsbury Biscuits

How to Make Shrewsbury Biscuits

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Beat the butter and 125 g of sugar together for 3 minutes until pale and creamy. Beat in the egg, then the lemon zest.

   Mark done Start 3 min timer

2. Stir in the flour and the tablespoon of milk to make a firm dough, adding a splash more milk only if it is too crumbly to come together.

   Mark done

3. Shape the dough into a flat disc, wrap it and chill for 30 minutes until firm.

   Mark done Start 30 min timer

4. Heat the oven to 180°C / 350°F (160°C / 320°F fan) and line 2 baking trays with baking paper.

   Mark done

5. Roll the dough out on a lightly floured surface to about 4 mm thick and cut into rounds with a 6 cm fluted cutter, re-rolling the trimmings.

   Mark done

6. Set the biscuits on the trays, prick each with a fork, brush lightly with milk and sprinkle with the extra sugar.

   Mark done

7. Bake for 10 to 12 minutes until pale golden at the edges, then cool on the trays for 5 minutes before moving to a wire rack.

   Mark done Start 10 min timer

Tips for Making Shrewsbury Biscuits

• Roll the dough to 4 mm. Thicker biscuits are cakey, and thinner ones can burn, so use the edge of a ruler as a guide.
• Chill the dough properly. A cold dough rolls cleanly and keeps its fluted edge, but warm dough sticks and loses its shape in the oven.
• Watch the last 2 minutes. They colour quickly, and the best Shrewsbury biscuits are barely golden.

What to Serve with Shrewsbury Biscuits

• A pot of tea
• Strawberries and cream
• Lemon curd

Storing & Reheating Shrewsbury Biscuits

Keep in an airtight tin for up to 2 weeks. The raw dough freezes for up to 3 months, and can be defrosted in the fridge overnight before rolling.

Shrewsbury Biscuits FAQ: Common Questions

Shrewsbury Biscuits Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.