• raminganeshram

Hercules' Shrewsbury Biscuits

Updated: Mar 6, 2019


Named for a town in England in the county of Shropshire bordering Wales, the Shrewesbury biscuit is essentially a shortbread cookie. Carried to America via early colonists this cookie was commonly flavored with caraway seeds which impart a faint licorice taste. If you don't like caraway, you may simply omit it.


8 ounces (2 sticks) softened butter

1 cup sugar

1 egg

2 ½ cups flour with additional as needed

1 ½ tablespoons caraway seeds

Zest of 1 lemon


1. Preheat oven to 350F and line cookie sheets with parchment paper.

2. Cream together the butter until fluffy, about 3 to 4 minutes in a stand mixer. Add the egg and beat until well combined.

3. Slightly crush the caraway seeds in a mortar and whisk into the flour along with the lemon zest. Add the flour to the butter and egg mixture and mix until it comes together in a ball. Wrap in plastic wrap and refrigerate for an hour.

4. Flour a clean worksurface liberally and roll out the dough to ¼ inch thick. Use a 2-inch round or fluted cookie cutter to cut out the cookies and place on the cookie sheet about 1 ½ inches apart.

5. Bake for about 10 minutes or until they begin to brown slightly around the edges. Remove and cool before serving.


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