Shrewsbury Biscuits

Preparation info

  • 30–32

    • Difficulty


    • Ready in

      15 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 4 oz. butter or margarine
  • 4 oz. castor sugar
  • 1


Cream the fat and sugar and beat in the egg. Sift flour with cinnamon, or add grated rind, and add to the creamed fat mixture. Mix to a stiff consistency, using milk if required. Roll out fairly thinly and cut out with a -in. cutter. Place on a greased baking- sheet and bake in a moderate oven