Shrewsbury Biscuits

Jun 01, 2023June 1, 20230 17

Irresistible Shrewsbury Biscuits recipe for your snack time

by The Chefin Biscuits

Prep

15 min

Cook

15 min

Ready In

30 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

195

Sugar

10g

Fat

10g

Shrewsbury Biscuits are a classic English biscuit that first emerged in the 18th century. Named after the town of Shrewsbury in Shropshire, England, these biscuits are made of a buttery dough filled with raspberry jam, and are a staple treat in many households. These biscuits are perfect for a mid-day snack or to serve to guests at tea parties.

Instructions

1.	Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2.	In a large bowl, cream the butter and sugar together until light and fluffy.
3.	Beat in the egg and lemon rind until well combined.
4.	In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
5.	Knead the dough on a floured surface for a few minutes, then roll out to 1/4 inch thickness.
6.	Cut out the biscuits using a 2 inch cookie cutter and place on the prepared baking sheet.
7.	Make an indent on top of each biscuit using your thumb, then fill with raspberry jam.
8.	Bake for 12-15 minutes or until lightly golden brown. Cool on a wire rack before serving.

PROS

These biscuits are easy and quick to make, and the combination of buttery crumbly biscuits and sweet raspberry jam is truly irresistible.

They are also perfect for a mid-day snack with tea or coffee.

CONS

These biscuits are high in sugar and calories, so should be eaten in moderation.

The addition of jam might make them too sweet for some people.

HEALTH & BENEFITS

These biscuits are not particularly healthy, but they can be enjoyed as an occasional treat in moderation.
However, the use of fresh lemon rind is good for your skin, and it also adds a refreshing zing to the biscuits.

	4 ounces butter
	4 ounces sugar
	1 egg
	1 tablespoon grated fresh lemon rind
	8 ounces flour
	1 teaspoon baking powder
	raspberry jam