Shrewsbury Biscuits


125g (4 oz) block margarine or butter                                      150g (5 oz) caster sugar
225g (8 oz) plain flour                                                               2 egg yolks                                            Grated rind of 1 lemon or orange                            

Grease two large baking sheets.

Cream the butter and sugar until pale and fluffy. Add the egg yolks and beat well.

Stir in the flour and grated rind and mix to a fairly firm dough with a round bladed knife. Turn out onto a lightly floured surface and knead lightly. 

Roll out to about 5mm (1/4 inch) thick. Cut into rounds with a 6cm (2.5 inch) fluted cutter and place on the baking sheets.

bake in the oven at 180c / mark 4 for about 15 minutes, until firm and a very light brown colour.