Shrewsbury bis­cuits

Landscape (UK) - - In The Kitchen -

Makes 20 100g un­salted but­ter, plus ex­tra for greas­ing 75g caster sugar, plus ex­tra to dust 1 lemon 1 egg yolk 200g plain flour, plus ex­tra for dust­ing 100g cur­rants

Pre­heat the oven to 200°C/gas mark 6, and grease a large, flat bak­ing tray. In a mix­ing bowl, cream the but­ter and sugar to­gether, us­ing the back of a wooden spoon, for 2 mins. Zest the lemon and add to the mix­ture. Beat in the egg yolk thor­oughly, then mix in the plain flour, cur­rants and juice of half the lemon. Com­bine thor­oughly and bring to­gether into a dough with the hands, un­til a smooth ball is formed. On a clean sur­face, lightly dusted with flour, roll out the bis­cuit dough un­til 1.5cm thick. Us­ing an oval cut­ter, cut out as many shapes as pos­si­ble, then trans­fer to the tray. Bring the re­main­ing dough to­gether, then roll out again and cut out more ovals. Trans­fer them to the tray, spaced 2cm apart. Re­peat un­til all the dough is used. Bake for 12 mins, un­til golden and crisp, then brush with hot wa­ter and sprin­kle with the ex­tra sugar. Let the bis­cuits stand for 5 mins, be­fore us­ing a pal­ette knife to trans­fer to a wire rack un­til cold.

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