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Shrewsbury Biscuits

Gary.Parker's picture
  Butter 3⁄4 Cup (12 tbs)
  Lemon peel 2 Teaspoon, grated
  Lemon juice 2 Tablespoon
  Sugar 3⁄4 Cup (12 tbs)
  Egg 1
  All purpose flour 1 3⁄4 Cup (28 tbs)
  Baking powder 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Currants 1 Cup (16 tbs)

Cream butter with lemon peel and juice; add sugar gradually, beating until fluffy.
Add egg and beat thoroughly.
Sift flour, baking powder, and salt together; add in fourths to creamed mixture, mixing until blended after each addition.
Mix in currants.
Chill dough thoroughly.
Roll a third of dough at a time 1/4 inch thick on a floured surface.
Cut with 2 1/2-inch fluted cutter.
Brush cutouts with milk; sprinkle with sugar.
Transfer to ungreased cookie sheets.
Bake at 350°F 12 to 15 minutes.

Recipe Summary

Lacto Ovo Vegetarian

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2734 Calories from Fat 1268

% Daily Value*

Total Fat 144 g221.9%

Saturated Fat 88.6 g443%

Trans Fat 0 g

Cholesterol 574.3 mg191.4%

Sodium 776.8 mg32.4%

Total Carbohydrates 338 g112.5%

Dietary Fiber 11.9 g47.6%

Sugars 160.3 g

Protein 32 g64.3%

Vitamin A 90.4% Vitamin C 121%

Calcium 33.8% Iron 70%

*Based on a 2000 Calorie diet

Shrewsbury Biscuits Recipe