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 Shrewsbury Biscuits
Light, lemony biscuits, which need to be stored in an airtight container to retain their crispness. In other traditional recipes, caraway seeds or currants were added to the basic mixture, to make interesting variations. Makes 24.
INGREDIENTS: Butter - 110 g (4 oz), Caster sugar - 150 g (5 oz), Egg yolks - 2, Plain flour - 225 g (8 oz), Lemon - 1 zest only.
COOKING: 1. Pre-heat oven to 180C / 350F / Gas 4. Cream the butter and sugar together until pale and fluffy. Add the egg yolks and beat well. Stir in the flour and lemon zest and mix to a fairly firm dough.
2. Knead lightly on a lightly floured surface and roll out to about 0.5 cm (inch) thickness.
Cut out 6 cm (2 inch) rounds with a fluted cutter, and put onto greased baking sheets.
3. Bake for 15 minutes until lightly browned and firm to the touch. Transfer to wire racks to cool. Store in an airtight container.
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