Lucy M. Crisp on the outside and soft in the middle, these biscuits are a classic. The touch of lemon zest with chewy currants makes them perfect for afternoon tea or even just a quiet break. They look fancy, but they’re actually very easy to make.
You know those biscuits that look like they belong in a storybook picnic? That’s what these are. The Shrewsbury biscuits recipe Mary Berry style is simple, yes—but they’re also magical. A little sweet, a little zesty, and studded with tiny currants that look like treasure when you bite in. I made these on a whim one rainy afternoon and ended up baking a second batch because they vanished so fast. They’re cheerful little things—and surprisingly easy, too!
What Are Shrewsbury Biscuits?
Shrewsbury biscuits are a classic British treat that date back hundreds of years—named after the town of Shrewsbury in Shropshire, England. They’re known for their rich, buttery texture and delicate crumb. Unlike cookies that are soft or chewy, Shrewsbury biscuits are meant to be crisp on the outside with just a bit of softness at the centre.
Traditionally, they’re made with basic ingredients like butter, sugar, flour, and sometimes flavored with lemon zest or rosewater. Currants are often added for a subtle chew and hint of sweetness. The recipe has evolved over time, and the Shrewsbury biscuits recipe Mary Berry brings a modern twist that keeps the charm of the original while making it super simple to bake at home.
These biscuits are perfect for afternoon tea, as a light snack, or even packaged as a homemade gift. They look dainty, but they carry a lot of history—and once you try one fresh from the oven, you’ll see why they’ve stuck around for centuries.
Ingredients
- 120g (a bit over ½ cup) salted butter, softened
- 75g sugar (6 tablespoons), plus a little extra to sprinkle on top
- 1 extra-large egg, separated
- 200g all-purpose flour (about 1⅔ cups)
- Zest of 1 lemon, finely grated
- 60g currants (a heaped ⅓ cup)
- 1–2 tablespoons whole milk
Instructions
- Start with the butter and sugar:
Place the softened butter and sugar in a mixing bowl. Beat them together until the mixture looks pale and fluffy. This takes about 2–3 minutes with a wooden spoon or hand mixer. - Add the egg yolk and lemon zest:
Separate your egg and set the white aside for later. Mix the yolk into the butter mixture along with the lemon zest. Stir until it’s fully combined. - Time for dry ingredients:
Add the flour to the bowl and gently mix until you get a crumbly dough. Sprinkle in the currants. Pour in 1 tablespoon of milk and press everything together with your hands. If it’s too dry, add the second tablespoon of milk. - Chill the dough:
Wrap the dough in cling film and pop it in the fridge for 20–30 minutes. This makes it easier to roll and helps the biscuits hold their shape. - Roll and cut:
Preheat your oven to 180°C (160°C fan) / 350°F. Lightly flour your surface and roll out the dough to about ½ cm thickness. Use a round cutter to cut out the biscuits and place them on a lined baking tray. - Brush and sprinkle:
Beat the leftover egg white just a little and brush it over the top of each biscuit. Sprinkle a pinch of sugar on top for a sweet crunch after baking. - Bake:
Bake the biscuits for 12–15 minutes until they’re a light golden color. Keep an eye on them—they cook quickly. - Cool:
Let them rest on the tray for a few minutes, then move them to a wire rack to cool completely.
shrewsbury biscuits recipe mary berry
Ingredients
Method
- Place the softened butter and sugar in a mixing bowl. Beat them together until the mixture looks pale and fluffy. This takes about 2–3 minutes with a wooden spoon or hand mixer.
- Separate your egg and set the white aside for later. Mix the yolk into the butter mixture along with the lemon zest. Stir until it’s fully combined.
- Add the flour to the bowl and gently mix until you get a crumbly dough. Sprinkle in the currants. Pour in 1 tablespoon of milk and press everything together with your hands. If it’s too dry, add the second tablespoon of milk.
- Wrap the dough in cling film and pop it in the fridge for 20–30 minutes. This makes it easier to roll and helps the biscuits hold their shape.
- Preheat your oven to 180°C (160°C fan) / 350°F. Lightly flour your surface and roll out the dough to about ½ cm thickness. Use a round cutter to cut out the biscuits and place them on a lined baking tray.
- Beat the leftover egg white just a little and brush it over the top of each biscuit. Sprinkle a pinch of sugar on top for a sweet crunch after baking.
- Bake the biscuits for 12–15 minutes until they’re a light golden color. Keep an eye on them—they cook quickly.
- Let them rest on the tray for a few minutes, then move them to a wire rack to cool completely.
Notes
What Are Shrewsbury Biscuits?
Shrewsbury biscuits are a classic British treat that date back hundreds of years—named after the town of Shrewsbury in Shropshire, England. They’re known for their rich, buttery texture and delicate crumb. Unlike cookies that are soft or chewy, Shrewsbury biscuits are meant to be crisp on the outside with just a bit of softness at the centre. Traditionally, they’re made with basic ingredients like butter, sugar, flour, and sometimes flavored with lemon zest or rosewater. Currants are often added for a subtle chew and hint of sweetness. The recipe has evolved over time, and the Shrewsbury biscuits recipe Mary Berry brings a modern twist that keeps the charm of the original while making it super simple to bake at home. These biscuits are perfect for afternoon tea, as a light snack, or even packaged as a homemade gift. They look dainty, but they carry a lot of history—and once you try one fresh from the oven, you’ll see why they’ve stuck around for centuries.Once you’ve mastered these buttery Shrewsbury biscuits, why not switch things up with my homemade Lavender Cookies? They’re just as easy—and beautifully aromatic.
Nutritional Value (per biscuit, approx. for a batch of 20)
- Calories: 95
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 11g
- Sugar: 5g
- Protein: 1g
- Fiber: <1g
Conclusion
This Shrewsbury biscuits recipe Mary Berry style has become a quiet favorite in my kitchen. It’s the kind of bake that looks classic, tastes nostalgic, and doesn’t ask too much from you. I love how the lemon cuts through the sweetness, and those little bursts of currant? Just lovely. If you’ve got a calm afternoon and a warm oven, give this a try. You might just find your new go-to biscuit recipe.
