FEBRUARY RECIPE OF THE MONTH
February's recipe comes from Shrewsbury, in Shropshire. Traditional Shrewbury Biscuits (or cookies, if you speak American-English) can be made with or without currants, but I think they adds flavor to the biscuits. Currants are preferable to raisins. They have a milder flavor, and raisins make the biscuits too lumpy. When in a bind, if I need currants and don't have them, I cut raisins into smaller pieces, but it's a real chore!
SHREWSBURY BISCUITS
4 oz (1 stick) butter
4 oz (1/2 cup) sugar
2 egg yolks
1 1/2 C AP flour
pinch of salt
zest of 1 lemon*
1/3 C currants
* I just bought myself a zester - the real tool to use, instead of the small end of a grater with the ensuing broken nails, etc. It is so cool. I am looking for recipes including lemon zest, just to have an excuse to use it!
Preheat oven to 350*
Grease two large baking sheets.
Cream the butter and sugar until pale and fluffy.
Add the egg yolks and beat well.
Stir in the flour, salt, lemon zest and currants, and mix at medium speed until you have a fairly firm dough. For a long time it will look like breadcrumbs, but continue mixing until it all clings together.
Turn out onto a floured surface and knead lightly. Roll out to about 1/4" thick. Cut into round with a 2" - 2 1/2" fluted cutter, and place on the baking sheets.
Bake for 15 - 20 minutes until firm and light brown.
I made about 30 biscuits from this recipe.
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Last Updated: February 19, 2005
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