Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. This English biscuits recipe is a winner. The recipe produces delicious, beautiful, and easy lemon cookies. They also make it easy to break the biscuit into bite sized pieces! The comb is an easy and efficient tool for decorating cookies! The lines created are not only pretty. I chose to bake my lemon biscuits adapting the recipe first printed in the British Good Housekeeping Cookbook, but I decorated the cookies based on directions and photos from the blog, A Taste of the Past.Īccording to the blog post, historical references describe embossing the biscuits using a comb to create a grid, then poking holes in the diamonds of the grid. The recipe is so simple that, in slightly more recent times, it was commonly used to teach beginning baking skills in English high school home economics classes. They are a traditional cookie with a history going back to the 1600’s! Shrewsbury Biscuits are named after the town of Shrewsbury (pronounced SHROES-burr-ee) in the West Midlands of England in county Shropshire. Even though I was familiar with the ingredients, baking these lovely, lemon cookies required a bit of online research to gather some details about their appearance, texture and flavor. I began my English biscuits baking with Shrewsbury Biscuits. It’s a book from the UK filled with a wealth of information about simple British biscuits. Recently, I came across a cookbook called, “Home Baking Biscuits and Cookies” by Wendy Hobson. Viennese Whirls are a buttery cookie piped into swirls and sandwiched with jam. Scottish Shortbread is a traditional recipe for buttery shortbread that will melt in your mouth. Hobnob Cookies are a crunchy, oat biscuit that is especially delicious coated in chocolate. Over handled dough creates tough cookies.īourbon Biscuits are a popular classic British bake for a chocolate sandwich cookie. For the lightest and crispest cookies, mix the ingredients minimally and roll out the dough as few times as possible.If your dough is crumbly, add water one teaspoon at a time until the dough holds together. The amount may vary slightly depending on humidity. Be careful when adding the flour to use only as much as is needed to form the dough. Try orange zest in place of all or some of the lemon zest.Turn granulated sugar into ultrafine/caster sugar by pulsing granulated sugar a few times in a food processor.Store Shrewsbury Cookies in an airtight container at room temperature for up to 2 weeks. Bake the cookies for about 10 minutes until just beginning to brown on the edges.Transfer the cookies onto the prepared baking sheets about 2 inches apart.Decorate the cookies using a comb to create crisscrossed dotted lines and the tip of a chopstick to make a small dot at the center of each square.Roll out half of the dough to ¼ inch thickness. Take a peck of flourbeat and sift a pound of sugar take orange-peel, citron, and blanched almonds, of each half a pound, cut in pretty long thin pieces: mix.Add additional flour just until the dough comes together and is pliable. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy.
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