Mary Berry Shrewsbury Biscuits Recipe

These little rounds took me right back to my nan’s biscuit tin—the one with the faded roses and mystery rattling inside. Shrewsbury biscuits are the kind of bake that seem simple… until they’re not.

The first time I made them, I was too generous with the milk and ended up with sad little puddles instead of crisp-edged rounds. Lesson learned: this dough needs a light hand and a bit of chill. But once you get it right? Golden, buttery, lemon-scented bliss.

Let me walk you through the version that actually worked—and why these are so much more than just “plain” biscuits.

The Secret Behind This Bake

• Balance of butter and flour – These aren’t chewy cookies. They’re delicate and snappy around the edges with a buttery centre that holds its shape. The proportions really matter.
• Egg separation trick – You use the yolk in the dough for richness, and save the white to brush over the biscuits for that lovely sheen. Smart, right?
• Currants + lemon zest – A tiny twist that makes all the difference. It lifts the flavour and adds just enough interest without shouting.

Ingredients + Why They Matter

• Butter (100g) – Softened, not melted. This gives a tender crumb. Cold butter won’t mix well, and melted butter ruins the texture.
• Caster Sugar (75g) – Fine enough to cream well with butter, creating that light structure.
• Egg (1, separated) – The yolk enriches the dough. The white adds shine on top.
• Plain Flour (200g) – Keeps the biscuits short and crisp. Self-raising flour will puff them up too much.
• Lemon Zest (from 1 lemon) – Fresh, not bottled. It makes these taste freshly baked, not dusty.
• Currants (50g) – Tiny bursts of sweetness and chew. Rinse and dry them first to avoid sogginess.
• Milk (1–2 tbsp) – Just enough to bring the dough together. If your mix is already holding, skip it.

Ingredient Swaps That Hold Up

• No currants? – Try finely chopped dried cherries or apricots. Or go plain for an ultra-classic version.
• Want nutty? – Add 25g finely chopped toasted almonds instead of currants.
• Gluten-free? – I’ve tried a 1:1 GF flour blend. They worked, but needed a touch more milk and were more fragile.
• No lemon zest? – Orange zest also works beautifully for a warmer, softer flavour.

Mistakes I’ve Made (and How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Biscuits spread too much	Dough was too warm or too wet	Chill for 15–20 minutes before rolling
Dough cracked when rolling	Too dry or overworked	Add a splash of milk, and don’t knead too much
Tough texture	Overmixed once flour was added	Mix just until it comes together
Uneven browning	Trays too crowded or dough too thick	Roll evenly and leave space to bake properly

How to Make Mary Berry’s Shrewsbury Biscuits

1. Preheat the oven
   Set it to 200°C / fan 180°C / gas 6. Butter three baking trays or line with parchment.
2. Cream butter and sugar
   In a mixing bowl, beat softened butter and caster sugar until pale and fluffy.
3. Add egg yolk + dry ingredients
   Beat in the egg yolk. Sift in the flour, add lemon zest and currants. Mix gently. Add a tablespoon of milk if it’s not coming together. It should be soft, not sticky.
4. Roll and cut
   Lightly flour your surface. Roll the dough to 5mm thick. Use a 6cm cutter to make about 24 rounds.
5. First bake (8–10 mins)
   Place on trays, spaced apart. Bake until just starting to colour at the edges.
6. Add the golden finish
   Remove from oven. Brush with lightly beaten egg white, sprinkle with caster sugar.
7. Finish baking (4–5 mins)
   Return to the oven until pale golden and crisp.
8. Cool completely
   Transfer to a wire rack. They’ll firm up as they cool.

Tips From My Kitchen

• I always chill the dough for 15 mins before rolling—it gives cleaner cuts and no spreading.
• A zester makes a real difference. Don’t use a grater with big holes or you’ll end up with bitter strips of lemon peel.
• If you’ve got an old biscuit tin, store them in there—something about tin storage keeps them crisp longer.
• Want to batch-bake? Double the dough and freeze half before baking. Just roll, cut, and bake straight from frozen.

Storage + Serving

• Room Temperature: Airtight tin, up to 5 days. Best within 3.
• Freezing: Freeze baked or unbaked. For unbaked, freeze cut-out biscuits on a tray, then store in a bag. Bake from frozen—just add 1–2 mins.

Serve with: a strong cup of tea, a pot of clotted cream (yep, really), or a little jar of lemon curd if you’re feeling posh.

FREQUENTLY ASKED QUESTIONS

Q: Can I use raisins instead of currants?
A: Yes, but chop them small. Currants are tiny and evenly distributed—big raisins make the dough harder to roll.

Q: Can I make these without fruit?
A: Absolutely. Skip the currants and you’ve got a very classic, buttery shortbread-style biscuit with lemon.

Q: How do I stop them from spreading in the oven?
A: Chill the dough after shaping. Also, don’t overdo the milk—just enough to bind.

Q: Why brush with egg white after baking starts?
A: That’s Mary’s trick—it keeps the top crisp and glossy without sinking the dough during the early bake.

Q: Do they keep their shape well?
A: They do if your dough is firm. If they’re spreading too much, your butter may have been too soft or the dough too warm.

Try More Recipes:

• Mary Berry’s Melting Moments​
• Mary Berry Abbey Biscuits
• Mary Berry Cinnamon Biscuits
• Mary Berry Butter Biscuits