Shrewsbury Biscuits have a long history and can trace their origins back to the 1600s (so they are almost as old as Shrewsbury School, founded in 1552). They were first included in a recipe book in 1658 and even appeared in a play: 'The Way of the World', written by William Congreve in 1700.
This is the Shrewsbury School recipe for Shrewsbury Biscuits. (Makes about 30.)
4 egg yolks
Zest and juice of 1 lemon
Zest and juice of 1 orange
400g plain flour
1. Grease two large baking sheets.
2. Cream the butter and sugar until pale and fluffy. Add the egg yolks and beat well.
3. Stir in the flour, lemon and orange zest and juice, and the sultanas. Mix to a fairly firm dough with a round-bladed knife.
4. Turn out on to a lightly floured surface and knead lightly.
5. Roll out to about 5mm (1/4 inch) thick. Cut into rounds with a 5cm fluted cutter and place on the baking sheets.
4. Bake in the oven at 170°C for 10 minutes until firm and a pale brown colour.