Shrewsbury Cookies
Shrewsbury biscuits are classic English cookies that originated in the town of Shrewsbury, Shropshire, England. These biscuits are known for their delicate crumbly texture and rich buttery flavour, at times enhanced with lemon zest or caraway seeds. The basic ingredients include flour, butter, sugar, and eggs, but variations exist with added spices or dried fruits.
Equipment
- 1 Hand beater
- 1 OTG
- 1 Bowl
- Parchment / Butter paper
- 1 Rolling Pin
- 1 Knife
Ingredients
- 110 gm Butter
- 75 gm Icing Sugar / Powdered Sugar
- 2-3 tsp Milk
- 150 gm Maida
- ½ tsp Baking Powder
- ¼ tsp Green colour
- ¼ tsp Orange colour
Instructions
- Cream the Butter and Sugar: In a bowl, cream the softened butter and powdered sugar together until light and fluffy. This is key to getting the right texture.
- Add the Wet Ingredients: Gradually add the milk to the butter-sugar mixture, mixing well. The mixture should become smooth and creamy.
- Incorporate the Dry Ingredients: Sift together the flour, baking powder. Gradually add this to the wet mixture, folding gently to form a soft dough. If you’re using flavourings like lemon zest or vanilla, add them at this stage. I didnt add any flavouring in my biscuit dough.
- Dividing the Dough: Separate the dough into three portions. Add green food colouring to one portion and orange food colouring to another, leaving the third portion plain.
- Rolling Out: Roll each portion of the dough to about 1/4-inch thickness on a lightly floured surface or butter paper, shaping them into rectangles.
- Stacking: On a sheet of butter paper, first lay down the orange dough, then place the plain dough on top, and finally layer the green dough on top of that.
- Chill the Dough: Wrap the dough in cling wrap and refrigerate for about 30 minutes.
- Shape the Biscuits: Preheat your oven to 180°C (350°F). Use a knife to cut the biscuits into small rectangles.
- Bake: Place the biscuits on a baking tray lined with parchment paper. Bake at 140°C for 10 minutes on upper rack and 15 to 20 minutes on lower rack or until the edges turn golden brown.
- Cool and Serve: Let the biscuits cool on a wire rack. Once cooled, they will have a lovely crisp and crumbly texture.
Notes
- Do refrigerate the dough before baking.
- Adding colour is totally optional.
- If using Margarine, add 60 gm of butter and 60 gm of Margarine.
- You can go ahead and try it with wheat flour, but try after reducing the quantity of wheat flour. Will update the exact quantity to be used once I try making it with wheat flour.