Sunday, October 10, 2010

"Time and Tide Wait No Man.."

One recipe today, traditionally made in Shropshire - were made to give as gifts. The story goes that these were first made these in 1760, and they have been famous ever since.
Sstill using the basic ingredients (butter, sugar, flour, egg...) these biscuits can easily be adapted by including different dried fruits (chopped no-soak apricots etc), or orange zest instead of lemon, or even adding spices such as ginger or cinnamon. Feel free to have a play.
Shrewsbury Biscuits: makes 24
4 oz (100g) butter
5 oz (150g) caster sugar, plus extra for sprinkling
2 egg yolks
8 oz (225g) plain flour
zest of 1 lemon
2 oz (50g) raisins
Cream together the butter and sugar and then beat in the egg yolks. Work in the rest of the ingredients to make a firm dough. Knead lightly on a floured surface, then roll out to a quarter inch (5mm) thick, then cut into rounds (trad. using a fluted cutter), and place on greased baking sheets. Sprinkle a little c. sugar over each, then bake at 180C, 325F, gas 4 until light golden and firm to the touch. Cool on a cake airer then stir in an airtight container.