I have absolutely no idea who ‘Shaw’ was or why these biscuits are called after him but they were another great favourite of my mother’s. She made them regularly – they are a lightly spiced, crisp biscuit and extremely easy to make with no rolling and cutting required – we all loved them. This is her original recipe, with no changes other than converting her quantities into metric.
Cream the butter and sugar together until light, soft and creamy.
Add the remaining ingredients – spice, syrup, raising agents, egg and mix together.
The mixture will initially look quite crumbly due to the high proportion of flour.
Keep mixing (you may find it easier to use your hands, rather than a whisk or palette knife) until the mixture forms a smooth ball of dough.
Divide the dough into about 30 small pieces, roll each piece into a ball and flatten slightly. You don’t want them to be completely smooth, a few cracks at this stage will give a nicely-cracked look when baked.
Bake for 15 – 20 minutes at 160C (fan) until the biscuits are nicely cracked and golden.
Shaw Biscuits
Equipment
- 2 or 3 shallow baking trays
Ingredients
- 170 g butter
- 170 g caster sugar
- 1 level teaspoon ground mixed spice
- 1 dessertspoon golden syrup
- 1 level teaspoon cream of tartar
- 1 level teaspoon baking soda also called bicarbonate of soda
- 1 egg
- 400 g self raising flour
Instructions
- Preheat the oven to 160C (fan) and line the baking trays with silicone paper.
- Cream the butter and sugar together until light, soft and fluffy.
- Add the remaining ingredients and mix thoroughly until the mixture forms a ball.
- Divide the dough into approximately 30 small balls, roll each one between your hands and flatten slightly then place, spaced well apart on the prepared baking trays.
- Bake for 15 – 20 minutes, until light golden and cracked on top. They will still feel slightly soft when ready, but will not be wet.
- These are best eaten warm straight from the oven but will also keep well in an airtight container for several weeks.