Shrewsbury Biscuits

Named for a town in England in the county of Shropshire bordering Wales, the Shrewsbury biscuit is essentially a shortbread cookie. Carried to America via early colonists this cookie was commonly flavored with caraway seeds which impart a faint licorice taste. If you don’t like caraway, you may simply omit it.


  • 1 tablespoon butter 
  • 8 ounces (2 sticks) softened butter 
  • 1 cup sugar 
  • 1 egg 
  • 2 ½ cups flour with additional as needed 
  • 1 ½ tablespoons caraway seeds 
  • zest of 1 lemon 


1. Preheat oven to 350 F and line cookie sheets with parchment paper. 

2. Cream together the butter until fluffy, about 3 to 4 minutes in a stand mixer. Add the egg and beat until well combined. 

3. Slightly crush the caraway seeds in a mortar and whisk into the flour along with the lemon zest. Add the flour to the butter and egg mixture and mix until it comes together in a ball. Wrap in plastic wrap and refrigerate for an hour. 

4. Flour a clean work surface liberally and roll out the dough to ¼ inch thick. Use a 2-inch round or fluted cookie cutter to cut out the cookies and place on the cookie sheet about 1 ½ inches apart. 

5. Bake for about 10 minutes or until they begin to brown slightly around the edges. Remove and cool before serving. 

Follow along with our video tutorial at home!