Buttery, crumbly, and kissed with just the right touch of sweetness—Lancashire biscuits are the kind of classic treat that travel well from English tea tables to American cookie jars. They’re deceptively simple, with a soft texture that perfectly fits into your dessert lineup.
The dough comes together in minutes, but the result feels nostalgic and refined, like something you’d savor at a countryside café. It tastes as good with No-Bake Lemon Cheesecake and Honeyed Pumpkin Roll, bringing balance and charm to every dessert spread.
Whether served with coffee, crumbled over cream, or gifted in a tin, these biscuits carry a timeless quality that invites you to slow down. You’ll want to make them again and again—not just for the taste, but for the cozy ritual of baking them.
Why You’ll Be Hooked!
- And the taste? Buttery, gently crisp, and just sweet enough to make you say “just one more” every time.
- I first tried these on a rainy day in Manchester, and ever since, they’ve reminded me how simple ingredients can create something unforgettable—no frills, just comfort.
- I reach for this recipe whenever guests drop by because it’s quick, impressive, and pairs with nearly anything—from fruity compotes to a scoop of vanilla ice cream.
- Over time, I’ve added spices like cardamom or dipped the edges in dark chocolate—it’s a blank canvas that still holds its classic charm.
- Surprisingly, having these on hand helped curb my late-night snack cravings—they satisfy my sweet tooth without going overboard.
Lancashire Biscuits Recipe
Equipment
- Measuring spoons and cups
- Cling film
- Baking tray
- Rolling pin
- Cooling rack
- Cookie cutters
Ingredients
- 200 g butter or margarine
- ½ tsp ground caraway
- 250 g all-purpose flour
- ½ tsp ground coriander
- 150 g confectioners sugar
- ½ tsp salt
Instructions
- Preheat the oven to 170°C (low heat).
- Gently combine the butter, salt, flour, and confectioners’ sugar using your fingers—be careful not to overmix.
- Once the dough is nearly formed, sprinkle in the spices and lightly work them in.
- Lightly flour your surface and roll the dough out to about 5 mm thick (or thinner, around 3–4 mm if you like them extra crisp).
- Cut out your shapes—traditionally styled if possible—and place them on a lined baking tray.
- Bake for 10–15 minutes at low heat until crisp but still pale in color (they should not turn golden).
- Cool the cookies on wire rack.
- Let them cool completely and serve.
Notes
- Keeping the butter slightly chilled helps achieve that delicate, crumbly biscuit finish.
- Gentle mixing with your fingers prevents gluten from developing, keeping the biscuits tender, not tough.
| Calories | 205kcal |
| Carbohydrates | 21.5g |
| Fiber | 0.5g |
| Fat | 0.3g |
| Protein | 1.8g |
| Cholesterol | 35g |
Tips To Ease Your Job!
- Use peeled and deveined shrimp – Save time and mess by buying shrimp that’s already cleaned and ready to cook.
- Prep ingredients in advance – Mince garlic, chop parsley, and measure out seasonings before you start cooking to keep the process smooth.
- Cook pasta while prepping shrimp – Multitask by boiling the pasta while you prep and sauté the shrimp mixture.
- Reserve pasta water before draining – Scoop out your pasta water with a measuring cup just before draining to avoid scrambling later.
- Tongs = best friend – Use tongs for tossing pasta and shrimp in the pan—it helps coat everything evenly without breaking the pasta.
