Shrewsberry Biscuits

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  • Gluten Free Recipe

Recipe submitted by Vicki of Geraldine

A twist on the classic Shrewsbury, we couldn’t help but rename it ‘Shrewsberry’ with our delicious raspberry centre.


INGREDIENTS

  • 125g butter, softened
  • 1/2 cup caster sugar
  • 1 tsp vanilla essence
  • 1 egg
  • 1 1/2 cups flour (or gluten free flour)
  • pinch of salt
  • 1 tsp baking powder
  • 1/2 cup Barker's Raspberries fruit preserve

METHOD

  1. Preheat your oven to 180°C.
  2. Prepare two baking trays by lining them with non-stick baking paper.
  3. Beat butter, sugar and vanilla in a bowl until thick and creamy. Add egg and beat well.Sift dry ingredients into the same bowl and mix together.
  4. Turn the mixture onto a floured surface and knead together to firm a dough. Put dough in a plastic cling fling and chill in the fridge for approx 30 minutes to firm.
  5. Roll out door to approx 3mm and use a biscuit cutter to make circles (you should get approx 30 circles from this recipe). With half of the circles cut out a small hole in the middle of each biscuit, then lay on the baking trays.
  6. Bake for approx 15-20 minutes then remove to cool.
  7. Sandwich your biscuits together with Raspberries fruit preserve.
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