A Shrewsbury cake, often called a Shrewsbury biscuit, is a traditional English dessert that bears a strong resemblance to shortbread. It draws its name from the English town of Shrewsbury, where it is believed to have originated during the Middle Ages.
125g butter or block margarine
125g caster sugar
1 egg, beaten
225g plain flour
Grated rind of 1 lemon or orange
1. Grease two large baking sheets.
2. Cream the butter and sugar until pale and fluffy. Add ½ of the beaten egg and mix well.
3. Stir in the flour and grated lemon rind and mix to a fairly firm dough with a round bladed knife. Add more egg if needed – you need a firm dough which will roll out, but is not too sticky.
4. Turn out on to a lightly floured surface and knead lightly.
5. Roll out to about 5mm thick. Cut into rounds with a 6cm fluted cutter and place on baking sheets.
6. Bake in the oven at 180oC Gas Mark 4 for about 15 minutes, until firm and a very light brown colour.
Variation: Add 50g chopped dried fruit to the mixture with the flour.