Mary Berry Shrewsbury Biscuits Recipe

These delicate Shrewsbury Biscuits are made with softened creamery butter, fine caster sugar, fresh lemon zest, and tiny, sweet currants. The result is a pale golden disk that offers a brittle, satisfying snap before melting into a tender, buttery crumb. It is the quintessential accompaniment to afternoon tea, offering a timeless slice of nostalgia for the whole family.

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Mary Berry Shrewsbury Biscuits Ingredients

• 100g (3 ½ oz) Butter: Softened, not melted. This is crucial for creating a tender crumb structure.
• 75g (3 oz) Caster Sugar: Fine enough to dissolve quickly into the butter for a light texture.
• 1 large Egg (Separated): The yolk enriches the dough, while the white is reserved for the glossy glaze.
• 200g (7 oz) Plain Flour: Keeps the biscuits “short” and crisp; self-raising would make them too puffy.
• 1 Lemon (Zest only): Freshly grated zest provides a bright citrus lift that cuts through the rich butter.
• 50g (2 oz) Currants: Tiny dried fruits that offer sweet, chewy bursts without making the dough soggy.
• 1-2 tbsp Milk: Just enough to bind the dough if it feels too dry.

How To Make Mary Berry Shrewsbury Biscuits

1. Preheat and Prep: Preheat your oven to 200°C (Fan 180°C / Gas 6). Grease three baking trays with butter or line them with parchment paper to prevent sticking.
2. Cream the Butter: In a large mixing bowl, beat the softened butter and caster sugar together until the mixture is pale, light, and fluffy. This aeration is the secret to a melt-in-the-mouth texture.
3. Incorporate the Yolk and Dry Ingredients: Beat in the egg yolk until fully combined. Sift in the plain flour, then add the lemon zest and currants. Mix gently until the dough starts to clump together. If it is too crumbly, add a tablespoon of milk, but ensure the dough remains soft, not sticky.
4. Roll and Cut: Lightly flour your work surface. Roll the dough out to an even thickness of about 5mm. Using a 6cm round cutter (plain or fluted), stamp out approximately 24 biscuits. Re-roll the trimmings to minimize waste.
5. The First Bake: Place the rounds on the prepared baking trays, spacing them apart to allow for slight spreading. Bake for 8-10 minutes until they are just starting to color at the edges but remain pale in the center.
6. Glaze and Finish: Remove the trays from the oven. Brush the top of each biscuit with the lightly beaten egg white and sprinkle with a little extra caster sugar. Return to the oven for another 4-5 minutes until they are pale golden and crisp.
7. Cool: Transfer the biscuits to a wire rack to cool completely. They will be soft when they first come out of the oven but will crisp up as they cool.

Recipe Tips

• The Egg White Trick: Mary’s secret technique of brushing egg white halfway through baking creates a protective seal that keeps the biscuit crisp and adds a professional, bakery-style sheen.
• Chill the Dough: If your kitchen is warm or the dough feels too soft, wrap it in cling film and chill for 15 minutes before rolling. This prevents the biscuits from spreading into puddles in the oven.
• Zesting: Use a high-quality zester rather than a box grater. You want fine, aromatic zest, not thick, bitter strips of white pith.
• Storage is Key: Store these in an old-fashioned metal biscuit tin rather than plastic Tupperware. The metal helps maintain that signature snap for longer.

What To Serve With Shrewsbury Biscuits

• English Breakfast Tea: The tannins in a strong cup of tea balance the buttery sweetness perfectly.
• Clotted Cream: For an indulgent treat, top a biscuit with a dollop of rich clotted cream.
• Lemon Curd: A little jar of sharp lemon curd accentuates the citrus zest in the dough.
• Fresh Berries: Serve alongside strawberries for a light summer dessert.

How To Store Shrewsbury Biscuits

• Room Temperature: Store in an airtight metal tin for up to 5 days. They are best consumed within the first 3 days for optimal crunch.
• Freeze (Unbaked): Freeze cut-out raw biscuits on a tray, then transfer to a bag. Bake straight from frozen, adding 1-2 minutes to the cooking time.
• Freeze (Baked): Baked biscuits can be frozen for up to 3 months. Thaw at room temperature.

Mary Berry’s Shrewsbury Biscuits Nutrition Facts

• Calories: 85 kcal
• Fat: 4g
• Carbohydrates: 11g
• Sugar: 5g
• Protein: 1g

Nutrition information is estimated per biscuit.

FAQs

Try More Recipes:

• Mary Berry Raspberry Mousse Recipe
• Mary Berry Sherry Trifle​ Recipe
• Mary Berry Shortbread Cookie Recipe​