Zutaten für Shrewsbury Biscuits
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- Fresh Lemon Rind
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- Raspberry jam, for filling (amount needed depends on the number of biscuits)
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Zubereitung von Shrewsbury Biscuits
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 1 large egg and the zest of 1 lemon until well combined.
- In a separate bowl, whisk together 3 cups all-purpose flour and 1 ½ teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and knead gently for a minute or two.
- Roll out the dough to about ¼ inch thickness.
- Use a 2-inch cookie cutter to cut out biscuits. Make a small hole (just under 1 cm diameter) in the center of every second biscuit.
- Place biscuits onto the prepared baking sheets.
- Bake for 15-20 minutes, or until the edges are lightly golden brown.
- Let the biscuits cool completely on a wire rack.
- Once cool, spread a thin layer of raspberry jam onto the bottom of half the biscuits. Top with the remaining biscuits to create biscuit sandwiches.
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
52 g
Zucker
457g
Fett
300g
Kohlenhydrate
96g
