How to make lemon Shrewsbury biscuit cookies

Hey guys, guess what?

It’s National Cookie Day!

In celebration, this weekend I made these lemon and black currant cookies (or  biscuits as they call them in the U.K.). This is another one from Mary Berry’s Baking Bible, and I am decently happy with how they turned out.

I had never tasted currants before, which are a fruit in the grape family, but taste kind of like a tart berry IMO. The recipe just calls for “currants,” but I could only find dried ones like raisins and red and black currant jam (I got the black jam).

The cookies have a yummy subtle lemon and berry flavor. Keep in mind if you make these, they don’t rise or expand much, and they are more of a dry biscuit-y texture than a soft, chewy cookie.

Details

  • Yield: About 24 cookies
  • Difficulty: Easy

Ingredients

Get my handy baking conversion charts here!

  • 100 g softened butter
  • 75 g caster sugar (powdered sugar)
  • 1 large egg, separated
  • 200 g plain flour
  • grated rind of 1 lemon
  • 50 g currants
  • 1-2 tablespoons milk
  • caster sugar, for sprinkling

Instructions

Preheat the oven to 200 degrees C (approx. 390 degrees F). Lightly grease your baking tray(s).

Measure the butter and sugar into a bowl and cream together until light and fluffy. Beat in the egg yolk. Sieve in the flour and grated lemon rind and mix well. Add the currants and enough milk to give a fairly soft dough.

Knead the mixture gently on a lightly floured surface and roll out to a thickness of 5 mm (1/4 inch). Cut into about 24 rounds using a 6 cm (2.5 inch) fluted cutter. Place on the prepared baking trays.

Bake in the preheated oven for 8-10 minutes. Meanwhile, lightly beat the egg whites. Remove the biscuits from the oven, brush with beaten egg white, sprinkle with a little caster sugar and return to the oven for another 4-5 minutes or until pale golden brown. Lift on to a wire rack to cool and then store in an airtight container.

Tips for Success

  • Roll the dough out onto a cold surface and use plenty of flour on your surface and rolling pin to prevent sticking. Chill the dough for a bit first if it keeps tearing.
  • Thoroughly beat the egg whites and use an actual brush to coat the entire cookie. I couldn’t find a brush so I used a knife to “spread” the egg wash on, and it ended up just leaving yellow streaks where the egg is. Not pretty.
  • Don’t sprinkle on too much caster sugar. I went a little crazy thinking it would melt/soak in (it didn’t), so I ended up brushing a lot of it off.
  • To make your biscuits extra special, use a cookie cutter and press halfway through the dough to leave an imprint like I did with the heart. ❤

cookie6

Hope you get to enjoy a tasty treat this National Cookie Day! Let me know if you try out this recipe, and follow me on Instagram @beginnerbakes for more baking inspiration.

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