Shrewsbury Biscuits

 

Ingredients:

115 g. unsalted butter (room temperature)

80 g. caster sugar

2 egg yolks

225 g. plain flour (sifted)

1 zest of a lemon

Methods:

1. In a large bowl, beat butter and sugar until pale and soft; scrap down the sides with a rubber spatula in between beating.
2. Beat in the egg yolks thoroughly, one at a time.
3. Add the flour and lemon zest to the bowl and stir using a rubber spatula to combine the mixture.
4. Use your hand to bring the mixture together into a ball in the bowl.
5. Sprinkle a little flour on a work surface and knead the dough briefly.
6. Roll out the dough to half centimetre.
7. Use a 3-inch cutter to cut out 8 shapes.  I prefer the biscuits to be thicker, thus coming up to only 8 biscuits.  If you makes it thinner, it can be more.
8. Place the cut biscuits onto a lined baking sheet; bake in a preheated oven of 180 degree Celsius for 20 minutes, or until golden.  If your biscuits are thinner, might only bake for 15 minutes.
9. Leave the biscuits to cool on the tray for a couple of minutes, then transfer to a rack to cool down completely.
10. Store the biscuits in airtight cookie jars.

I adapted this 'Simple Yet Yummylicious' recipe from 'Great British Recipes.com' with a slight adjustment to suit my baking preference.