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Shrewsbury Biscuits

ingredients

makes 26-30
1 3/4 cup (200 g) self raising (self rising) flour
3/4 stick + 1 tbsp (3 1/2 oz) 100 g butter or margarine
1/2 cup (8 Tbls) 100 g caster sugar (superfine granulated)
1 egg yolk or 1/2 beaten egg
flour for rolling out
fat for greasing
caster sugar (superfine granulated) for dredging (optional)
1 tsp grated lemon rind

method

1. pre heat oven, 160°C, gas mark 3.

2. Mix the flour and salt together.

3. Beat the fat until soft, add the sugar, and cream until light and fluffy.

4. Beat the egg mixed with the grated lemon rind into the creamed mixture.

5. Fold in the flour, using a knife and then the fingers.

6. On a lightly floured surface, knead lightly and roll out to 5 mm - 1 cm thick.

7. Cut into rounds with a 6 cm cutter.

8. Re-roll and re-cut any trimmings.

9. Prick the surface of the biscuits in 2 or 3 places with a fork.

10. Place on a well-greased baking sheet.

11. Bake for for 30-40 minutes.

12. Leave on the baking sheet for 5 minutes before transferring to a cooling rack.

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