Traditional Shrewsbury Biscuit

Cream butter and sugar together until light.

Beat in egg yolk and lemon zest.

Sift in plain flour and add currants, mixing into a firm dough.

Roll out on a floured surface to 5mm thickness.

Cut into rounds with a fluted cutter.

Bake at 180°C for 12-15 minutes until pale golden and crisp.

These are classic crisp, short biscuits with a subtle lemon flavor.