While thumbing through one of my English cookbooks I found an interesting sounding cookie recipe called Shrewsbury Biscuits. They originate from the area of Shrewsbury in England and like so many recipes from that wonderful country, they have a long history and there are many renditions for these cookies. As I investigated on the Internet further, I found some recipes had currants and various spices included. I liked the fact that in this recipe the ingredients were simple enough, flour, sugar, butter, lemon rind and egg yolks. The picture of them looked so delightful I just had to try my hand at making them.
They were very simple but the dough was less than malleable when first put together so I added about 1 tablespoon of lemon juice so that it would hold together while rolling out and it worked just fine. I think these will be wonderful with an afternoon cup of coffee or tea. They have a light texture with just a hint of lemon flavor.
The Husband thinks they are too plain and that they need an inch of frosting on top of them. I say that the next time he bakes some cookies, he can frost them any old way he would like!Shrewsbury Biscuits
3/4 cups sugar
1 stick butter, at room temperature
2 egg yolks
2 cups flour
lemon rind from 1 lemon
Preheat oven at 350 degrees. Beat sugar and butter until light and fluffy. Add egg yolks, one at a time and beat until incorporated. Add flour and lemon rind and beat until batter holds together in a stiff dough. Roll out on a floured surface to about 1/4 inch thick. Cut with 3 inch floured cookie cutter and place on parchment lined cookie sheet. Bake for 10 - 11 minutes until just golden in color. Place on wire racks to cool completely. Makes 24 biscuits.