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| Shrewsbury Biscuits |
Butter 125 gm
Castor sugar ¾ cup
Egg yolks 2
Flour 1 ½ cups
Lemon rind, grated 1
Rosewater 1 tbsp
Method
Beat butter and sugar until light and fluffy. Add egg yolks and beat well. Stir in flour and grated lemon rind and rose water and mix to a fairly firm dough. Turn out the dough onto a lightly floured surface and knead lightly to get smooth dough. Roll it out, using a cookie cutter cut into rounds. Place these rounds on the greased baking trays keeping sufficient distance between each. Bake in the preheated oven at 180 degrees C for about fifteen minutes or until the biscuits are firm and a very light brown. Turn them over onto a wire rack to cool completely before storing in an airtight tin.
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