Yorkshire Pudding
40 min · 484 kcal · Snacks · British
British
Shrewsbury Cake
The classic crisp buttery biscuit from Shrewsbury, scented with lemon zest and caraway and dusted with sugar. A small batch of five for one, best with tea.
Method
- Beat 45 g of softened unsalted butter with 40 g of caster sugar in a bowl with a wooden spoon for 3-4 minutes, until pale, light and creamy.
- Beat in 1 egg yolk, 0.5 tsp of finely grated lemon zest and 0.5 tsp of caraway seeds until the mixture is smooth and no streaks of yolk remain.
- Sift 85 g of plain flour with a pinch of fine salt over the mixture and cut it in with a knife, then bring it together with your hand into a firm, smooth dough. Do not knead it or the biscuits will toughen.
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876kcal
17gprotein
105gcarbs
44gfat
2gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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