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Category, DifficultyBeginner

My twist on the traditional Shrewsbury Biscuit! A delicious 2 layered biscuit joined together by a rich jam filling.

Yields26 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

 1 cup sugar, granulated
 0.75 cup butter
 1 tsp vanilla essence
 2 eggs, large
 2.50 cups flour, all purpose
 1 tsp baking powder
 0.25 tsp salt
 4 tbsp raspberry jam

1

Heat oven to 350°F (180°C)

2

Beat sugar, butter, vanilla and eggs together

3

Stir in flour, baking powder and salt.

4

Cover cookie sheet with baking paper

5

On lightly floured surface, roll small portions of the dough 5mm (1/5 inch) thick.

6

Cut into desired shapes with cookie cutters

7

Remove centers on half the biscuits.

8

Bake 10 to 15 minutes or until cookies are very light brown

9

Transfer to cooling rack. Once cooled jam and join biscuits

Notes
10

It is delicate work transferring the very thin cookie shapes to the baking paper. You may wish to try removing the centers after cookie shape is on baking paper.

11

Baking paper is available at most supermarkets and will handle 200-220 degrees dependant on brand. Read your packet to determine the correct temperature range.

12

Nutritional values will differ depending on ingredients.

Nutrition Facts

Serving Size 1

Servings 26


Amount Per Serving
Calories 114
% Daily Value *
Total Fat 6g10%
Saturated Fat 3g15%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 86mg4%
Total Carbohydrate 12g4%
Dietary Fiber 0g
Sugars 3g
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 cup sugar, granulated
 0.75 cup butter
 1 tsp vanilla essence
 2 eggs, large
 2.50 cups flour, all purpose
 1 tsp baking powder
 0.25 tsp salt
 4 tbsp raspberry jam

Directions

1

Heat oven to 350°F (180°C)

2

Beat sugar, butter, vanilla and eggs together

3

Stir in flour, baking powder and salt.

4

Cover cookie sheet with baking paper

5

On lightly floured surface, roll small portions of the dough 5mm (1/5 inch) thick.

6

Cut into desired shapes with cookie cutters

7

Remove centers on half the biscuits.

8

Bake 10 to 15 minutes or until cookies are very light brown

9

Transfer to cooling rack. Once cooled jam and join biscuits

Notes
10

It is delicate work transferring the very thin cookie shapes to the baking paper. You may wish to try removing the centers after cookie shape is on baking paper.

11

Baking paper is available at most supermarkets and will handle 200-220 degrees dependant on brand. Read your packet to determine the correct temperature range.

12

Nutritional values will differ depending on ingredients.

Vanilla Shrewsbury Biscuits