The Bakers’ ABC: S is for Shrewsbury biscuit

This is a stock sweet biscuit, the basis of many varieties: 1 ¼lb flour, into which has been lightly rubbed 12oz butter, and mixed with 10oz castor, is made into a free dough with eggs. No aerating chemicals are used, as the paste is short. The kind of biscuit is very old, but in the old mixtures nutmeg and cinnamon were added as spices, Easter cakes and other short varieties are all made from Shrewsbury biscuit dough.

From The Baker’s ABC by John Kirkland, formerly Head Teacher of National School of Baking, published 1927 by Gresham

About these ads

One response to “The Bakers’ ABC: S is for Shrewsbury biscuit

  1. marthadumptrucklived

    In NZ, these are true staples – as ubiquitous as a digestive or wagon wheel.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s