Shrewsbury Biscuits.

Written by Jeanette Smith 12th May 2020

I learned this recipe when I was a girl. It’s one of the many things I baked with my mother when things were good between us.

It’s an easy recipe, even more so if you own a food mixer!


  • 225g Self raising flour
  • 100g caster sugar
  • 100g butter or margarine
  • 75g currents
  • 1 small egg – beaten

Let’s cook!

Place the flour and sugar in the food mixer or stir together in a mixing bowl.

Add in the butter or margarine.

If using the food processor blitz until the mixture resembles breadcrumbs, if using your hands, rub the fat into the flour and sugar mix instead.

Empty out into a mixing bowl. Add the currants and stir.

Add the beaten egg. Cut and stir the mixture until it comes together to form a dough.

Turn out onto a floured surface and knead until smooth. Add more flour if required.

Roll out to the width of the currents.

Using a cookie cutter, cut the dough into biscuits. Keeping them cut close to maximise the dough.

Make sure the baking trays are well greased before placing the biscuits on the tray.

Pop in a preheated oven at 180°/gas 4 for 10 – 15 minutes until golden.

Remove from tray immediately and place on a cooling rack to cool.

Biscuits can be kept for 4-5 days in an airtight container (if the last that long, these were gone in a day!!)

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