Shrewsbury Biscuits Recipe

Why You’ll Love This Recipe

Shrewsbury biscuits are easy to make, require just a few basic ingredients, and have a rich, buttery flavor that’s hard to resist. Whether you’re baking for a special occasion or just want something sweet and simple, these biscuits are perfect. Their texture is beautifully crumbly and light, and they store well—making them great for gifting or enjoying over several days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Unsalted butter (softened)
• Caster sugar (or fine granulated sugar)
• Egg yolk
• Vanilla extract (or lemon zest for a citrusy twist)
• Salt
• Milk (optional, for adjusting dough)

Directions

1. Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
2. In a mixing bowl, cream the softened butter and sugar until light and fluffy.
3. Add the egg yolk and vanilla extract (or lemon zest) and mix well.
4. Sift in the flour and salt. Mix to form a soft, smooth dough. If it’s too dry, add a teaspoon of milk.
5. Wrap the dough in plastic wrap and chill for 20–30 minutes to firm up.
6. Roll out the dough on a lightly floured surface to about 1/4-inch thickness.
7. Cut into rounds or shapes using a cookie cutter.
8. Place the biscuits on the prepared tray and bake for 12–15 minutes or until the edges are lightly golden.
9. Allow to cool on the tray for a few minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes about 20–24 biscuits.
Preparation time: 15 minutes
Chilling time: 30 minutes
Cooking time: 15 minutes
Total time: 1 hour

Variations

• Add chopped nuts or dried fruits like currants or cherries for added texture.
• Use almond extract instead of vanilla for a nutty flavor.
• Dip the cooled biscuits in melted chocolate for a fancier finish.
• Sprinkle coarse sugar on top before baking for extra crunch.
• Replace vanilla with rose water for a floral twist.

Storage/Reheating

Store Shrewsbury biscuits in an airtight container at room temperature for up to 1 week.
They do not require reheating. For a freshly baked feel, you can warm them slightly in the oven at 300°F (150°C) for 2–3 minutes.

FAQs

What is the texture of Shrewsbury biscuits?

They are crisp and crumbly with a tender, melt-in-the-mouth texture.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 2 days before baking.

Can I freeze Shrewsbury biscuit dough?

Yes, wrap the dough tightly and freeze for up to 1 month. Thaw in the fridge before rolling and baking.

What’s the best way to shape the biscuits?

Use a round cookie cutter or any shape you like. Traditional Shrewsbury biscuits are round.

Can I use margarine instead of butter?

Butter gives the best flavor and texture, but margarine can be used if needed.

Can I make these biscuits eggless?

Yes, substitute the egg yolk with 1 tablespoon of milk or yogurt to bind the dough.

How do I know when they’re done?

They’re ready when the edges are lightly golden. The centers will firm up as they cool.

Can I add flavors to the dough?

Absolutely. Vanilla, lemon zest, orange zest, almond extract, or cardamom are great options.

Why chill the dough before baking?

Chilling firms the dough, makes it easier to roll, and helps the biscuits hold their shape while baking.

What should I serve with Shrewsbury biscuits?

They pair perfectly with tea, coffee, or a scoop of vanilla ice cream for dessert.

Conclusion

Shrewsbury biscuits are a delightful, old-fashioned treat that’s simple to make and satisfying to eat. With their buttery flavor and classic texture, they’re perfect for tea-time, holidays, or just everyday snacking. Try this easy recipe and enjoy a bite of British baking tradition in your own kitchen.

Shrewsbury Biscuits Recipe

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Shrewsbury biscuits are classic British cookies with a buttery, crisp, and melt-in-the-mouth texture. Lightly flavored with vanilla or lemon zest, they’re perfect for tea-time or gifting.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: 20–24 biscuits
• Category: Dessert
• Method: Baking
• Cuisine: British
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 2/3 cup caster sugar (or fine granulated sugar)
• 1 egg yolk
• 1 tsp vanilla extract (or 1 tsp lemon zest)
• 1/4 tsp salt
• 1–2 tsp milk (optional, if needed to form dough)

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Instructions

1. Preheat oven to 350°F (175°C). Line a baking tray with parchment paper.
2. In a bowl, cream the butter and sugar until light and fluffy.
3. Add the egg yolk and vanilla extract or lemon zest. Mix until combined.
4. Sift in the flour and salt. Mix to form a soft dough. Add milk if needed to bring it together.
5. Wrap the dough in plastic wrap and chill for 20–30 minutes.
6. Roll out the dough on a lightly floured surface to 1/4-inch thickness.
7. Cut into rounds or desired shapes using a cookie cutter.
8. Place on the baking tray and bake for 12–15 minutes or until edges are lightly golden.
9. Cool on the tray for a few minutes, then transfer to a wire rack to cool completely.

Notes

• Chilling the dough helps maintain the biscuit shape and improves texture.
• Use lemon or orange zest for a fresh citrus twist.
• Sprinkle coarse sugar on top before baking for extra crunch.
• Dip cooled biscuits in chocolate for a decorative finish.
• Store in an airtight container to keep them crisp.

Nutrition

• Serving Size: 1 biscuit
• Calories: 120
• Sugar: 5g
• Sodium: 40mg
• Fat: 7g
• Saturated Fat: 4.5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 25mg