WI's Shrewsbury biscuits selling like hot cakes

Biscuits baked to a recipe that originated in the 17th century and honoured a Shropshire town have become a 21st century hit.

The Women's Institute has launched a new range of foods that uphold the finest traditions in British cooking and baking. And one of the biggest hits is a new version of the Shrewsbury biscuit, which originated in the 17th century.

WI Foods spokeswoman Clare Downes said the range had been launched in November at the BBC Good Food Show and showcased the organisation's no-nonsense approach to cooking, using timeless recipes.

She said: "With this heritage and an archive of recipes it seemed only natural that the National Federation of Women's Institutes should develop a range of foods.

"The idea has been in discussion and development for several years and the first products for WI Foods are jams, chutneys, biscuits and a range of flour."

Mrs Downes said among the most popular products from the launch were Shrewsbury biscuits.

Shrewsbury biscuits were first mentioned in a recipe book dated 1658. They are mentioned by the playwright William Congreve in The Way of the World in 1700 and the recipe was taken to the White House, when Louisa Catherine Adams made them for her husband, President John Quincy Adams.

Shrewsbury biscuits are also among the most popular snacks in India.

Try the recipe yourself:

Ingredients:

125g butter or block margarine

150g caster sugar

2 egg yolks

225g plain flour

Grated rind of 1 lemon or orange.

You can also add 50g of chopped dried fruit with the flour. Some recipes also call for substituting the grated citrus rind for a teaspoon of caraway seeds or mixed spice.

Method:

Cream the butter and sugar until they are pale and fluff, then add the egg yolks and beat well.

Stir in the flour and grated lemon rind and mix to a fairly firm.

Turn on to a lightly floured surface and knead before rolling to a thickness of 5mm.

Cut into rounds with a 6cm biscuit cutter and place on large greased baking sheets.

Bake at 180°C (gas mark 4) for 15 minutes, until firm and light brown.

Cool on a rack. If not eating immediately, store in an airtight container when cool.

By Andrew Richardson