Eccles Cakes are one of my husband's favourite treats but not something I have ever…
Recently I looked though my bookshelves and made a discovery, a notebook that my Granny had kept which contained all her recipes. The only problem was that the recipes are just a list of ingredients with no instructions on how to make them. I suspect my Gran had made the recipes so many times she just knew how to make them. It makes it a challenge for me to recreate the recipe. There are also a number of mysterious ingredients mentioned, arrowroot is one that comes up a lot. It is not something I can say that I have ever seen in a shop so I will have to find out more about it.
I do like a challenge so I decided to pick one of the recipes and try it out. I went for Shrewsbury biscuits as I had all the ingredients in my cupboard. They are a light lemony biscuit, somewhat similar in texture to shortbread. My son helped me make them and insisted we get out all the cake sprinkles to add some decoration to them. This was the result, they look rather pretty I think.
Read more: Traditional recipes from North East England
Shrewsbury Biscuits Recipe
- 125g (4oz) butter
- 150g (5oz) caster sugar
- 1 egg yolk
- 225g (8 oz) plain flour
- grated rind of 1 lemon
- 1 egg white
- Preheat the oven to 180C, 350F, Gas Mark 4.
- Grease a baking sheet.
- Cream the butter and sugar until soft and creamy.
- Separate the egg and add the yolk to the butter and sugar. Mix well.
- Fold the flour and lemon into the butter and sugar mixture.
- Knead into a dough.
- Roll out and use biscuit cutters to cut into shape. Place the shapes on a baking sheet.
- Decorate with cake sprinkles if desired.
- Bake in the preheated oven for 15 minutes until golden.
- Leave to cool
I made the mistake of leaving these to cool unsupervised in the kitchen while my son had his friend visiting. When I came back to put them in a tin quite a number had disappeared. The couple I did manage to taste were really nice, light and lemony. A perfect summer biscuit.