No Shrews Where Harmed in The Making of This Biscuit !!

Shrewsbury Biscuit Gluten free, Vegan and Nut Free

Well Easter is here and as most of the world seems to be spending it in Lockdown, away from family and friends.

Thinking of something that would be both practical, comforting and traditional, that could be made in a small or large batch (for another time and place ) and not yet more chocolate my mind settle on Shrewsbury Biscuits aka Easter Biscuit !!

The lacking of seasonal fresh fruit in the UK at this time of year historically there is no surprise we turn to dried fruits and spices to make this little treat

Well treat at Easter………Cuppa Time rest of the year 😍

They have been around for centuries C1760 and also claimed by the West Country as Easter Biscuits too

Bundled into groups of 3 to represent the Holy Trinity and given on Easter Sunday as a treat covers the history lesson this week πŸ™ŠπŸ™Š

So at Easter I call them Easter Biscuits any other time of year they are Shrewsbury Biscuits …….. l do love a dual personality biscuit πŸ˜‚

Definitely one to make with the kiddies, you obviously don’t have to stick with the traditional rounds, bunnies and Eggs may apply πŸ˜‚

Right lets ‘Crack On ‘ πŸ™ŠπŸ™ŠπŸ™ŠπŸ™Š but no eggs required πŸ™ˆ

All Dressed Up Ready to Go !!

Shrewsbury Biscuits GF, DF V

A shortbread type biscuit full with packed with currents spice and all things nice


6 cm /2 in cutter or jam jar is used to make 25, if you want to cut them bigger feel free and adjust the bake time by a couple of minutes
Recipe can be halved or doubled


Ingredients

  • 120 g vegan butter ( I used stork block UK or Earth Balance US Block butter only ) no need to get to room temperature just use from the fridge
  • 80 g Caster/ Superfine White Sugar
  • 1 medium lemon zested
  • 10 g cornflour / cornstarch
  • 1/2 tsp baking powder ( make sure its GF I use Dove Farm Freee)
  • 1/4 tsp Cinnamon
  • 1/8 th ground cloves
  • 1/4 tsp freshly ground nutmeg
  • 180 g Gluten free Plain Flour ( if not using your own flour blend I recommend Dove farms UK or Pilsbury US )
  • 1/2 tsp Xanthan gum ( omit if your blend contains it )
  • 75 g currants
  • 2 tbsp of Aquafaba or Maple Syrup
  • 2 tbsp of caster or granulated white sugar

Directions

  1. Pre heat your oven to 180 C fan / 200 C Standard / 400 F
  2. Line 2 baking trays with parchment or a slip mat ( though I don’t use a slipmat feel free )
  3. Mix together the flour, xanthan ( if using), baking powder
  4. Sieve so evenly distribute …..(don’t miss the step out, you know I get huffy πŸ™Š)
  5. Whisk the vegan butter, sugar Lemon zest in a stand mixer with a paddle attachment , or hand mixer until light and fluffy ( about 3 minutes )
  6. Add the the cornflour and spices to the creamed butter and mix til evenly incorporated
  7. Add the flour mix to the butter mix and on low mix until it starts to come together ( about 1 minutes )
  8. Add the the currants to the mix and either in the stand mixer or by hand mix then into the dough until fully distributed
  9. With your hand gather the dough up into a ball, it will be slightly tacky but more that manageable
  10. Place the dough on lightly floured surface and flatten into a disk
  11. Cover with clingfilm and roll to a thickness of 5mm / 1/4in thick
  12. 12.Cut out biscuits using a 6cm /2in cutter

  13. Place on the prepared baking tray . Biscuits do not spread so just level 1/2 in between each one
  14. Gather the dough scraps up and repeat steps 10 – 13 until all dough is used up
  15. Bake in the preheated oven for 10 minutes
  16. Take out and brush with Aquafaba or Maple syrup and place back into the oven for 4/5 minutes until edges just start to turn brown
  17. Remove from oven leave to cool on the baking tray for 15 minutes until firm
  18. Transfer to a wire rack to cool completely
  19. Can be stored in an airtight container or biscuit tin for 5 days…..but wont last that long because they will all be gone !!!
  20. Enjoy

So there you go, easy as pie…….well a biscuit and I didn’t even mention the biscuit /cookie debate think some of you know you’ve lost that one before you start πŸ˜‚πŸ˜‚πŸ˜œ

Right now for some pics to keep you interested …….. plain and simple. Time is precious at the moment as some of you know so for the next few weeks whilst I can things will be uber simplistic showcasing the bake

I’ve a couple of bakes already to ‘blog up’ so hopefully if time allows they will hit the blog in the next couple of Saturdays !!!

So pics…..enough waffle…sorry πŸ™Š

Ready for your Cuppa
Grab your Plate 😍
Top View ….. well I did give you a stack too 😜😜
So deliciously STACKED πŸ˜‚
Biscuit Porn πŸ™ˆ Mind The Crumbs😜

Hope you enjoyed the post.

Please feel free to leave me a comment or a like, it helps me alot.

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If you make any of my recipes, let me know how you get on, I would love to hear. Drop me a line @clarescauldron or tag me on Insta or use my hastag #everyoneshouldenjoycake

Feel free to share me about, I’m really easy 😜😜😜 especially to the awkward intolerant ones !!!!

Until Next week ( hopefully )

Stay Safe and Be Kind !!

πŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œBYEπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œ
ο»Ώ

Author: clarescauldron

UK first time blogger. Intolerance baking is my passion. Hobbiest but a tad obsessedπŸ˜‚πŸ˜‚

2 thoughts on “No Shrews Where Harmed in The Making of This Biscuit !!”

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