August 19, 2019 Shrewsbury Biscuits

Shrewsbury Biscuits

Traditional Shrewsbury Cookies

This recipe is over a hundred years old!

I followed the recipe as closely as I could, except for reducing the sugar content just a little.

Ingredients:

1/2 cup butter or margarine

1/2 cup granulated sugar

1 egg

1 1/2 cups all purpose flour

1/2 rounded tsp cinnamon powder /(or 1 heaping tsp Cardamon powder)/ 1/2 tsp lemon

1/3 cup milk

Method:

Cream the butter or margarine with sugar and beat in the egg.

Sift flour with cinnamon, or add grated rind, and add to the creamed fat mixture. Mix to a stiff consistency, using milk if required.

Roll out fairly thinly and cut out with a 2½-inch cutter.

Place on a greased baking sheet and bake at 350 °F till light fawn colour.

I used the rims of a measuring cup and empty vanilla extract bottle to cut my doughnut-shaped cookies. Others, I the smaller hole in the middle and just shaped them into circles. Still others, I shaped into adorable thumbprint cookies, filled with a spot of blueberry jam.

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