shrewsbury biscuits recipe mary berry

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.

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Prep Time 15

Cook Time 14

Servings: 20

Course: Cookies

Cuisine: British

Calories: 95

Ingredients Method Notes

Ingredients

120 g a bit over ½ cup salted butter, softened
75 g sugar 6 tablespoons, plus a little extra to sprinkle on top
1 extra-large egg separated
200 g all-purpose flour about 1⅔ cups
Zest of 1 lemon finely grated
60 g currants a heaped ⅓ cup
1 –2 tablespoons whole milk

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.