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Biscuits

Shrewsbury Biscuits

Name: Shrewsbury Biscuits
Prep time: 30 min
Cook time: 30 min
Yield: 24
Ingredients: ¾ cup raspberry jam (240g); 150g butter, softened; ¾ cup Chelsea Caster Sugar (170g); 1 egg; 1 tsp vanilla extract; Fine zest of 1 small orange; 2 cups plain flour (300g); 1 tsp baking powder

Preparation

30 mins

Bake

30 mins

Difficulty

Easy

Servings

Shrewsbury Biscuits are a classic treat with a delightful buttery crunch. Lightly sweet and perfectly crisp, with a sweet raspberry filling.

Biscuits

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Ingredients
Method

Ingredients

¾ cup raspberry jam (240g)
150g butter, softened
¾ cup Chelsea Caster Sugar (170g)
1 egg
1 tsp vanilla extract
Fine zest of 1 small orange
2 cups plain flour (300g)
1 tsp baking powder

Additional tips

Use any flavour jam you like. You can skip the simmering step, but biscuits won't hold together so well. Chocolate spread or lemon curd are good alternatives!

Reviews

7

What did you think of this recipe?

Puti

These are easy peasy to make and scrumptilicious

Jacquie webb

Easy too make

Kristy

Fun to make with my son and taste 😍

Megane

I didn't have the orange zest but it still turned out delicious. I think I made 22 Shrewsbury biscuits.I know that when the husband gets home from work they will disappear and probably be requested again very soon.

Erik Andreassen

Love it, unfortunately my daughter is gluten free so took a bit of juggling to get things right (not that any of the failures got thrown away ;-)

Lee Higgins

This is an excellent Shrewsbury biscuit. Thanks for the recipe as it will become a family favourite. Biscuits could be made smaller and uncooked dough needs chilling, even in cold weather. Excellent.

Jane

Awesome biscuits. It was a huge hit with my whole family, we will be using this recipe to cook them again. We substituted the flour for GF and it worked great.

Method

Place jam in a small saucepan on medium heat and simmer for 10-15 minutes. Set aside to cool (it should thicken on cooling).

Cream butter and sugar until pale and fluffy. Beat in egg, vanilla and orange zest. Sift in flour and baking powder and mix with a spatula until well combined.

Roll dough out between two pieces of baking paper to 4-5mm thick. Slide onto a large board or tray and refrigerate for 15-30 minutes.

Meanwhile, preheat oven to 180ºC bake. Line 2-3 large baking trays with baking paper.

Use a round fluted cookie cutter (5-6cm diameter) to cut biscuits from dough. Cut small shapes out of the centre of half of the cookies (using plunger cutters, piping tips or anything else you can find). Carefully transfer to prepared trays. Re-roll leftover dough to make more biscuits.

Bake biscuits for 10 minutes, until pale golden. It is best to bake biscuits one tray at a time (refrigerating the other trays in the meantime). Allow biscuits to cool on trays for 10 minutes before transferring to a wire cooling rack.

When cold, spread jam on the underside of one of the whole biscuits. Top with one of the biscuits with a shape cut out and gently press together. Repeat with the remaining biscuits.