Shrewsbury Biscuits Recipe
Ingredients
| Butter | 3⁄4 Cup (12 tbs) | |
| Lemon peel | 2 Teaspoon, grated | |
| Lemon juice | 2 Tablespoon | |
| Sugar | 3⁄4 Cup (12 tbs) | |
| Egg | 1 | |
| All purpose flour | 1 3⁄4 Cup (28 tbs) | |
| Baking powder | 1⁄2 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Currants | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2734 Calories from Fat 1268
% Daily Value*
Total Fat 144 g221.9%
Saturated Fat 88.6 g443%
Trans Fat 0 g
Cholesterol 574.3 mg191.4%
Sodium 776.8 mg32.4%
Total Carbohydrates 338 g112.5%
Dietary Fiber 11.9 g47.6%
Sugars 160.3 g
Protein 32 g64.3%
Vitamin A 90.4% Vitamin C 121%
Calcium 33.8% Iron 70%
*Based on a 2000 Calorie diet
Directions
Add egg and beat thoroughly.
Sift flour, baking powder, and salt together; add in fourths to creamed mixture, mixing until blended after each addition.
Mix in currants.
Chill dough thoroughly.
Roll a third of dough at a time 1/4 inch thick on a floured surface.
Cut with 2 1/2-inch fluted cutter.
Brush cutouts with milk; sprinkle with sugar.
Transfer to ungreased cookie sheets.
Bake at 350°F 12 to 15 minutes.
Chef
