Baked Shrewsbury Biscuits
|Castor sugar||4 Ounce|
|Plain flour||8 Ounce|
|Ground cinnamon/1 teasp. grated lemon rind||1⁄2 Teaspoon (Leveled)|
|Milk||1⁄2 Cup (8 tbs) (as required)|
Cream the fat and sugar and beat in the egg.
Sift flour with cinnamon, or add grated rind, and add to the creamed fat mixture.
Mix to a stiff consistency, using milk if required.
Roll out fairly thinly and cut out with a 2 1/2-in cutter.
Place on a greased baking-sheet and bake in a moderate oven (350° F., Gas 4) till light fawn colour.