21 February 2012


I forgot to show you these earlier. I made Plum Shrewsburys! They were absolutely scrumptious. Not bad for a first attempt.

Here is the recipe...

Shrewsbury Biscuits - Edmonds Classics Cookbook

125 g butter, softened
1/2 cup sugar
1 egg
1 tablespoon grated lemon zest
2 cups Champion standard grade flour
1 teaspoon Edmonds baking powder
raspberry jam

Preheat oven to 180 deg celsius. Cream butter and sugar until light and fluffy. Add egg and lemon zest and beat well. Sift flour and baking power together. Mix dry ingredients into creamed mixture. Knead well. On a lightly floured board, roll out to 4mm thickness. Cut out rounds using a 7cm cutter. Cut a 1cm hole in the centre of half the biscuits. Place on greased oven trays. Bake for 10-15 minutes. When cold, spread whole biscuits with jam and top with biscuits with holes in them. Makes 22.

*I used plum jam instead of raspberry which was delicious and had no seeds. And instead of a round cutter you could use any shape. My heart cutters are from Daiso.

Happy baking!