Shrewsbury biscuit is a classic English cookies that originated in the town of Shrewsbury, Shropshire, England. These biscuits are known for their delicate crumbly texture and rich buttery flavour, at times enhanced with lemon zest or caraway seeds. The basic ingredients include flour, butter, sugar, and eggs, but variations exist with added spices or dried fruits. However the one I made is an eggless version.
Historical Significance
- Origin: The biscuits are named after the town of Shrewsbury in Shropshire, England, where they are believed to have originated in the 16th century. They became popular across England due to their rich flavour and long shelf life, making them ideal for travel and trade.
- First Recipes: The earliest known recipe for Shrewsbury biscuits appeared in “The Compleat Cook” in 1658. This recipe included ingredients such as butter, sugar, flour, and egg yolks, and sometimes, the addition of spices like nutmeg.
Traditional Ingredients
- Butter: The rich, buttery flavour is a hallmark of Shrewsbury biscuits, contributing to their crumbly texture.
- Sugar: Granulated sugar is typically used, but some recipes incorporate powdered sugar for a finer texture.
- Flour: All-purpose flour is standard, though some variations use almond flour or a mix of flours for added flavour.
- Eggs: Traditionally, eggs are used to bind the ingredients and give the biscuits a slightly chewy texture.
Texture and Flavour of Shrewsbury
- Crisp and Crumbly: Shrewsbury biscuits are known for their crispness and crumbly texture. They have a melt-in-the-mouth quality, due to the high butter content.
- Flavouring: Lemon zest, caraway seeds, and spices like nutmeg are common flavourings. The simplicity of the base dough allows for a wide range of variations.
Eggless Version
Shrewsbury biscuits remain a beloved treat, both in their traditional form and in the creative variations like eggless tricolour version.
Making eggless Shrewsbury biscuits involves substituting the eggs with ingredients that maintain the traditional crumbly texture and rich flavour.
- Milk or yogurt: 2-3 tablespoons (acts as the egg substitute)
- Baking powder: 1/4 teaspoon (for a slightly lighter texture)
This eggless version of Shrewsbury biscuits retains the traditional crumbly texture and rich, buttery flavour while accommodating those who prefer or need to avoid eggs.
Variations
There are several delightful variations of Shrewsbury biscuits, each bringing a unique twist to the traditional recipe:
- Lemon Shrewsbury Biscuits: One of the most popular variations, these biscuits incorporate lemon zest or lemon juice into the dough, giving the biscuits a bright, tangy flavour that complements the rich buttery base.
- Caraway Shrewsbury Biscuits: Another classic version includes caraway seeds, which add a slightly sweet, anise-like flavour. This variation is traditional and harks back to older recipes.
- Almond Shrewsbury Biscuits: Finely ground almonds or almond flour are added to the dough, giving the biscuits a subtle nutty flavour and a slightly denser texture.
- Spiced Shrewsbury Biscuits: Some variations include warming spices such as cinnamon, nutmeg, or mixed spice. These add a comforting and fragrant touch, making them perfect for the colder months.
- Fruit Shrewsbury Biscuits: Dried fruits such as currants, raisins, or candied peel are mixed into the dough, adding a chewy texture and a burst of sweetness to each bite.
- Chocolate Shrewsbury Biscuits: In more modern interpretations, chocolate chips or cocoa powder are added to the dough, giving the traditional biscuit a richer and more indulgent flavour.
- Orange Shrewsbury Biscuits: Similar to the lemon variation, orange zest is used instead of lemon to give the biscuits a sweet, citrusy flavour that pairs well with the buttery base.
Each of these variations retains the essential crumbly texture of Shrewsbury biscuits while introducing new flavours and aromas to the classic recipe.
Shrewsbury Cookies
Shrewsbury biscuits are classic English cookies that originated in the town of Shrewsbury, Shropshire, England. These biscuits are known for their delicate crumbly texture and rich buttery flavour, at times enhanced with lemon zest or caraway seeds. The basic ingredients include flour, butter, sugar, and eggs, but variations exist with added spices or dried fruits.
Equipment
- 1 Hand beater
- 1 OTG
- 1 Bowl
- Parchment / Butter paper
- 1 Rolling Pin
- 1 Knife
Ingredients
- 110 gm Butter
- 75 gm Icing Sugar / Powdered Sugar
- 2-3 tsp Milk
- 150 gm Maida
- ½ tsp Baking Powder
- ¼ tsp Green colour
- ¼ tsp Orange colour
Instructions
- Cream the Butter and Sugar: In a bowl, cream the softened butter and powdered sugar together until light and fluffy. This is key to getting the right texture.
- Add the Wet Ingredients: Gradually add the milk to the butter-sugar mixture, mixing well. The mixture should become smooth and creamy.
- Incorporate the Dry Ingredients: Sift together the flour, baking powder. Gradually add this to the wet mixture, folding gently to form a soft dough. If you’re using flavourings like lemon zest or vanilla, add them at this stage. I didnt add any flavouring in my biscuit dough.
- Dividing the Dough: Separate the dough into three portions. Add green food colouring to one portion and orange food colouring to another, leaving the third portion plain.
- Rolling Out: Roll each portion of the dough to about 1/4-inch thickness on a lightly floured surface or butter paper, shaping them into rectangles.
- Stacking: On a sheet of butter paper, first lay down the orange dough, then place the plain dough on top, and finally layer the green dough on top of that.
- Chill the Dough: Wrap the dough in cling wrap and refrigerate for about 30 minutes.
- Shape the Biscuits: Preheat your oven to 180°C (350°F). Use a knife to cut the biscuits into small rectangles.
- Bake: Place the biscuits on a baking tray lined with parchment paper. Bake at 140°C for 10 minutes on upper rack and 15 to 20 minutes on lower rack or until the edges turn golden brown.
- Cool and Serve: Let the biscuits cool on a wire rack. Once cooled, they will have a lovely crisp and crumbly texture.
Notes
- Do refrigerate the dough before baking.
- Adding colour is totally optional.
- If using Margarine, add 60 gm of butter and 60 gm of Margarine.
- You can go ahead and try it with wheat flour, but try after reducing the quantity of wheat flour. Will update the exact quantity to be used once I try making it with wheat flour.
Instructions
- Cream the Butter and Sugar: In a bowl, cream the softened butter and powdered sugar together until light and fluffy. This is key to getting the right texture.
- Add the Wet Ingredients: Gradually add the milk to the butter-sugar mixture, mixing well. The mixture should become smooth and creamy.
- Incorporate the Dry Ingredients: Sift together the flour, baking powder. Gradually add this to the wet mixture, folding gently to form a soft dough. If you’re using flavourings like lemon zest or vanilla, add them at this stage. I didnt add any flavouring in my biscuit dough.
- Dividing the Dough: Separate the dough into three portions. Add green food colouring to one portion and orange food colouring to another, leaving the third portion plain.
- Rolling Out: Roll each portion of the dough to about 1/4-inch thickness on a lightly floured surface or butter paper, shaping them into rectangles.
- Stacking: On a sheet of butter paper, first lay down the orange dough, then place the plain dough on top, and finally layer the green dough on top of that.
- Chill the Dough: Wrap the dough in cling wrap and refrigerate for about 30 minutes.
- Shape the Biscuits: Preheat your oven to 180°C. Use a knife to cut the biscuits into small rectangles.
- Bake: Place the biscuits on a baking tray lined with parchment paper. Bake at 140°C for 10 minutes on upper rack and 15 to 20 minutes on lower rack or until the edges turn golden brown.
- Cool and Serve: Let the biscuits cool on a wire rack. Once cooled, they will have a lovely crisp and crumbly texture.
Notes
- Do refrigerate the dough before baking.
- Adding colour is totally optional.
- If using Margarine, add 60 gm of butter and 60 gm of Margarine.
- You can go ahead and try it with wheat flour, but try after reducing the quantity of wheat flour. Will update the exact quantity to be used once I try making it with wheat flour.
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