Shrewsbury biscuits
Crisp, buttery lemon biscuits from Shropshire, with a hint of nutmeg and a golden edge.
- Time45 min
- LevelEasy
- Costabout £0.09 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Beat the butter and 75 g sugar together until light and fluffy, about 2 minutes. Beat in the egg yolk, milk and lemon zest.
- 2
Stir in the flour, nutmeg and currants to make a firm dough. Wrap and chill for 20 minutes.
20 min - 3
Heat the oven to 180°C (160°C fan). Line two baking trays.
- 4
Roll the dough out to 4 mm thick. Cut 16 rounds with a 6 cm fluted cutter and lay them on the trays. Prick each one with a fork and sprinkle with the extra sugar.
- 5
Bake for 12 to 15 minutes until just golden at the edges. Leave on the tray for 5 minutes, then cool on a wire rack. They crisp up as they cool.
14 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
