These classic Shrewsbury biscuits have a light, crisp texture with a hint of lemon and sweet currants. They are easy to make and perfect with a cup of tea. A simple egg wash and sugar sprinkle give them a golden finish.
Ingredients Needed:
- 100g (4oz) butter, softened
- 75g (3oz) caster sugar
- 1 large egg, separated
- 200g (7oz) plain flour
- Grated zest of 1 lemon
- 50g (2oz) currants
- 1–2 tbsp milk
- Caster sugar, for sprinkling
How To Make Shrewsbury Biscuits
- Preheat the oven: Heat the oven to 200°C/fan 180°C/gas 6. Lightly grease three baking trays with butter.
- Make the dough: In a mixing bowl, cream the butter and sugar until light and fluffy. Beat in the egg yolk. Sift in the flour, add the lemon zest, and mix well. Stir in the currants and add just enough milk to form a soft dough.
- Roll and cut: Lightly flour a work surface and knead the dough gently. Roll it out to 5mm (¼in) thick. Use a 6cm (2½in) fluted cutter to cut out about 24 rounds. Place them on the baking trays.
- Bake: Bake for 8–10 minutes.
- Add egg wash: Lightly beat the egg white. Remove the biscuits from the oven, brush with egg white, and sprinkle with caster sugar.
- Finish baking: Return to the oven for 4–5 minutes until pale golden brown.
- Cool and store: Let them cool on a wire rack before storing them in an airtight container.
Recipe Tips
- Use Softened Butter for the Best Texture: Make sure your butter is at room temperature before creaming it with sugar. Soft butter creates a light and airy mixture, ensuring the biscuits have a crisp yet tender texture.
- Chill the Dough for Cleaner Cuts: If your dough feels too soft after mixing, wrap it in cling film and chill for 15–20 minutes. This helps firm it up, making it easier to roll and cut clean biscuit shapes without them spreading too much in the oven.
- Don’t Overwork the Dough: When kneading and rolling, handle the dough gently. Over-kneading develops the gluten in the flour, leading to tougher biscuits rather than the crisp, delicate texture you want.
- Roll Evenly for Consistent Baking: Keep the dough at a uniform 5mm (¼in) thickness when rolling. If some biscuits are thicker than others, they won’t bake evenly, leaving some undercooked and others overdone.
- Bake in Batches if Needed: Avoid overcrowding the baking tray. Leave enough space between biscuits to allow for even heat circulation. If necessary, bake in batches to ensure they brown evenly and have the perfect crispness.
How To Store Leftovers
Room temperature: Store in an airtight container for up to 5 days.
Freezing: Place cooled biscuits in a freezer-safe container, separating layers with baking paper. Freeze for up to 3 months. Thaw at room temperature before serving.
Try More Recipes:
- Mary Berry’s Melting Moments
- Mary Berry Abbey Biscuits
- Mary Berry Cinnamon Biscuits
- Mary Berry Butter Biscuits
Mary Berry Shrewsbury Biscuits Recipe
Description
These homemade Shrewsbury biscuits are buttery, crisp, and lightly sweet with a hint of lemon and juicy currants. The dough comes together easily, and a sprinkle of sugar gives them a beautiful golden finish. Perfect with a cup of tea, these classic biscuits are simple to make and full of nostalgic charm!
Ingredients
Instructions
- Preheat the oven: Heat the oven to 200°C/fan 180°C/gas 6. Lightly grease three baking trays with butter.
- Make the dough: In a mixing bowl, cream the butter and sugar until light and fluffy. Beat in the egg yolk. Sift in the flour, add the lemon zest, and mix well. Stir in the currants and add just enough milk to form a soft dough.
- Roll and cut: Lightly flour a work surface and knead the dough gently. Roll it out to 5mm (¼in) thick. Use a 6cm (2½in) fluted cutter to cut out about 24 rounds. Place them on the baking trays.
- Bake: Bake for 8–10 minutes.
- Add egg wash: Lightly beat the egg white. Remove the biscuits from the oven, brush with egg white, and sprinkle with caster sugar.
- Finish baking: Return to the oven for 4–5 minutes until pale golden brown.
- Cool and store: Let them cool on a wire rack before storing them in an airtight container.
Mary Berry Shrewsbury Biscuits, Mary Berry Baking Recipes