Shrewsbury Biscuits

Serves: makes around 24 Shrewsbury Biscuits (depending the cutter size)

Prep & bake: 25 mins.

Pre-heat oven to 200°C / 180°C fan assisted / 400°F / gas mark 6.
Line a large baking tray (or several small ones) with baking parchment.
In a large bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy.
Add the egg yolk and the lemon zest, then mix well.
Sift in the flour and fold it through until everything is combined.
Gently fold in the dried currants.
Add enough milk to mix into a soft dough.

Roll the dough into a ball.
HINT: Chill the dough for 15 mins before rolling: cold dough is generally easier to roll out and shape.
HINT: If you don’t want to use all the dough immediately, cut the dough into 2 pieces then wrap one piece tightly in plastic wrap, followed by a layer of aluminum foil or a freezer bag and pop in the freezer for up to 3 months. When ready to bake, take out and defrost completely before baking.

Sprinkle some flour in the work surface.
Roll out the dough on the lightly floured surface to about 5mm thickness.
Cut into using a biscuit/cookie cutter (wine glasses, tin lids etc can be used, if you don’t have a cutter).
Place them on the baking tray, leaving a gap between each biscuit, as they my spread when baking.
On a middle or lower shelf, bake the biscuits for 7-8 minutes.
OPTIONAL: take out of the oven, brush with beaten egg white and sprinkle with caster sugar.
Continue to bake another 4–5 minutes, until pale and golden (do not overbake).
Leave the biscuits to cool on the tray for a few minutes before transferring them onto a wire rack to cool completely.

These biscuits are best enjoyed fresh but can be stored in an airtight tin container (better than plastic) for several days.