Page 30 - Baking By Donna
P. 30
Shrewsbury Biscuits
Ingredients
125g butter, softened
100g sugar
1 egg
2 cups plain flour
1 tsp baking powder
raspberry jam
1 tsp grated lemon zest or 2 tsp lemon juice
Method
Pre heat oven 180C.
Cream butter and sugar until light and fluffy. Add egg and lemon zest and beat
well. Sift flour and baking powder.
Mix dry ingredients into the creamed mixture. Knead well on a lightly floured
bench, roll out to 4mm thickness.
Cut rounds using a 7 cm cookie cutter and cut a 1 cm hole in the middle. Place
on a lined tray with baking paper and cook for 10-15 minutes.
When cold put together with raspberry jam and top with biscuit with holes in
them.
29
