Shrewsbury Spicy Easter Biscuits Recipe

decorated easter eggs
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 Updated 09/01/2016

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Coming from Shrewsbury, this is one of the few remaining known recipes for spicy festive biscuits. Virtually every region in Britain had a variation on this recipe but most have now been lost.


  • 8oz (2 cups) flour
  • 4oz (1/2 cup) caster/superfine sugar
  • 2 eggs
  • 1/4 teaspoon powdered cinnamon (or ginger)
  • 2oz (2 tablespoons) currants (or caraway seeds)
  • 4oz (4 tablespoons) butter
  • pinch of salt
(see measure conversions for more information on quantites)


  1. Sieve the flour, cinnamon and salt into a basin.
  2. Rub the butter in.
  3. Stir in the sugar.
  4. Separate the eggs.
  5. Beat the yolks and add to the mixture.
  6. If it is too dry, add 1 egg white.
  7. Add the currants.
  8. Roll out very thinly and cut out biscuits with a fancy cutter.
  9. Put onto a greased baking tray.
  10. Cook in a cool oven for about 15 minutes or until very pale brown in colour.

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 6 - 10 biscuits


Swap the cinnamon for a few drops of Oil of Cassia, it's the traditional method so you can get that distinctive taste you remember as a child.

People replaced Cassia with mixed spice and such things, but it doesn't have the same taste to bring the memories flooding back.

If your struggling to find Cassia oil I use they use pure essential oils to guarantee that strong taste.
#0 - Leanne - 03/08/2010 - 09:03
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