Recipes · British · Bakery
Shrewsbury Cakes (Currant Shortbread Biscuits)
One serving has 199 kcal and 3 g protein. Ready in 75 minutes.
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- Preparation: 50 min
- Cooking: 25 min
- Makes: 1 serving (46.7 g)
- Difficulty: Easy
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 9.5 g Butter, softened
- 8.5 g Caster sugar
- 3 g Egg yolks
- 19 g Plain flour
- 0.5 g Lemon zest, finely grated
- 5 g Currants
- 1.2 g Caster sugar (to sprinkle)
Method
- Beat the butter and the caster sugar together until pale and creamy, then beat in the egg yolks.
- Stir in the flour, lemon zest and currants, then bring the mixture together with your hands into a firm dough. Wrap it and chill it for 30 minutes.
- Heat the oven to 180 °C (350 °F) and line two baking trays with baking paper.
- Roll the dough out on a lightly floured surface to about 5 mm thick and cut out rounds with a 7 cm fluted cutter, rolling the trimmings out again, to make 24 biscuits. Lay them on the trays, a little apart.
- Sprinkle the biscuits with the sugar for sprinkling and bake them for 12-15 minutes, until pale golden at the edges but still pale in the middle; bake one tray at a time if they don't fit on one shelf.
- Leave them on the trays for 5 minutes to firm up, then cool them on a rack. They keep for a week in a tin.
- Makes 24 biscuits; a serving is two, and the amounts are for one serving, so multiply every ingredient by 12 for the whole batch.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 199 kcal | 9% |
| Carbohydrates | 28.2 g | |
| Water | 6.7 mL | |
| Fiber | 0.79 g | 3% |
| Protein | 2.7 g | 6% |
| Tryptophan | 0.03 g | |
| Threonine | 0.08 g | |
| Isoleucine | 0.1 g | |
| Leucine | 0.18 g | |
| Lysine | 0.09 g | |
| Methionine | 0.05 g | |
| Cystine | 0.05 g | |
| Phenylalanine | 0.12 g | |
| Tyrosine | 0.08 g | |
| Valine | 0.11 g | |
| Histidine | 0.06 g | |
| Fat | 8.7 g | |
| Monounsaturated | 2.6 g | |
| Polyunsaturated | 0.49 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.36 g | |
| Saturated | 5.1 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 53 mg | |
| Calcium | 14.2 mg | 1% |
| Copper | 0.05 mg | 6% |
| Iron | 1.1 mg | 6% |
| Magnesium | 6.4 mg | 2% |
| Manganese | 0.15 mg | 8% |
| Phosphorus | 39.5 mg | 6% |
| Potassium | 65.7 mg | 1% |
| Selenium | 8.3 µg | 15% |
| Sodium | 5.1 mg | |
| Zinc | 0.23 mg | 3% |
| Thiamin (vitamin B1) | 0.16 mg | 15% |
| Riboflavin (vitamin B2) | 0.12 mg | 11% |
| Niacin (vitamin B3) | 1.2 mg | 9% |
| Pantothenic acid (vitamin B5) | 0.18 mg | 4% |
| Pyridoxine (vitamin B6) | 0.03 mg | 2% |
| Folate (vitamin B9) | 40 µg | 10% |
| Cobalamin (vitamin B12) | 0.07 µg | 3% |
| Choline | 27 mg | 6% |
| Vitamin A | 76.6 µg | 11% |
| Vitamin C | 0.88 mg | 1% |
| Vitamin D (D2 + D3) | 6.5 IU | 1% |
| Vitamin E | 0.35 mg | 2% |
| Vitamin K | 0.91 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.1 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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