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Biscuits
Shrewsbury Biscuits
30 mins
30 mins
Easy
24
Shrewsbury Biscuits are a classic treat with a delightful buttery crunch. Lightly sweet and perfectly crisp, with a sweet raspberry filling.
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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!
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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.
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?
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- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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