Shrewsbury Biscuits
By America's Test KitchenPublished on November 7, 2011
Time
50 minutes, plus 20 minutes cooling
Yield
Makes 20 biscuits
Ingredients
Before You Begin
These light, lemony cookies can be stored in an airtight container for up to 2 days. If you don't have superfine sugar, process granulated sugar in the bowl of a food processor until finely ground, about 30 seconds.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Cream butter, sugar, and zest on medium-high speed until pale and fluffy, about 2 minutes. Add egg yolks and beat until incorporated, scraping down sides of mixer as necessary. Reduce speed to low and add flour in 3 additions, mixing until nearly combined after each. (Mixture should appear slightly dry and crumbly.)
- Place dough onto floured surface and knead lightly. Using a rolling pin, roll out dough to 1/4-inch thickness, then cut into 2 1/2-inch rounds and transfer rounds to parchment-lined baking sheet. Bake until lightly brown and firm to the touch, 10 to 12 minutes. Transfer baking sheet to wire rack to cool for 5 minutes, then remove cookies and return them to rack to cool completely.
Time
50 minutes, plus 20 minutes coolingYield
Makes 20 biscuitsIngredients
Ingredients
Ingredients
Why This Recipe Works
The Shrewsbury Biscuit recipe may date as far back as the 1500s in Shropshire, England, though its most famous modern rendition resides in Pune, India. Using superfine sugar produced a delicate texture, and lemon zest adds a little refined flavor to this Shrewsbury Biscuit recipe.
Before You Begin
These light, lemony cookies can be stored in an airtight container for up to 2 days. If you don't have superfine sugar, process granulated sugar in the bowl of a food processor until finely ground, about 30 seconds.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Cream butter, sugar, and zest on medium-high speed until pale and fluffy, about 2 minutes. Add egg yolks and beat until incorporated, scraping down sides of mixer as necessary. Reduce speed to low and add flour in 3 additions, mixing until nearly combined after each. (Mixture should appear slightly dry and crumbly.)
- Place dough onto floured surface and knead lightly. Using a rolling pin, roll out dough to 1/4-inch thickness, then cut into 2 1/2-inch rounds and transfer rounds to parchment-lined baking sheet. Bake until lightly brown and firm to the touch, 10 to 12 minutes. Transfer baking sheet to wire rack to cool for 5 minutes, then remove cookies and return them to rack to cool completely.
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