Shrewsbury biscuits (sometimes called Shrewsbury cakes) are classic British butter cookies with a totally unique flavor profile.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 18 large cookies
- 1 3/4 cups all-purpose flour
- 1 cup unsalted butter room temperature
- 2 teaspoons caraway seeds
- 1/4 teaspoon mace
- zest of 1 small lemon
- 1 1/2 cups powdered sugar
- 1 large egg
Preheat oven to 325 F.
In a medium-sized mixing bowl, mix flour and butter.
Mix in caraway seeds, mace, lemon zest, and powdered sugar.
Mix in egg.
Place balls of dough (about 3 tablespoons for a large cookie) onto a cookie sheet about three inches apart.
Flatten the tops of the balls and run a fork across them to create some texture on top of the cookies.
Bake for 20 minutes or until edges of the cookies just begin to brown.
Cool on a cooling rack.
Calories: 177kcal | Carbohydrates: 19g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 5mg | Potassium: 22mg | Sugar: 9g | Vitamin A: 330IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.6mg