Lancashire Biscuits Recipe
These delicate Lancashire Biscuits are buttery, crisp, and lightly spiced with caraway and coriander. Perfect for tea time, they’re easy to make and melt in your mouth. Rolled thin and baked until just set, they deliver old-fashioned charm with every subtly sweet, aromatic bite.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Cooling time 1 hour hr
Total Time 1 hour hr 25 minutes mins
Course Dessert
Cuisine british
Servings 100 pieces
Calories 205 kcal
- 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
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.
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Keeping the butter slightly chilled helps achieve that delicate, crumbly biscuit finish.
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Gentle mixing with your fingers prevents gluten from developing, keeping the biscuits tender, not tough.