Shrewsbury biscuits/ Shortbread cookies

Yes! The buttery, crisp yellow cookies.. And this recipe yields perfect results. If you hail from Pune, you know what exactly I am talking about.

The original Shrewsbury biscuits (from Shrewsbury) are a little different, that recipe uses eggs recipe. This recipe is egg-less and soooo easy, great to make with kids.

Its a slightly crunchier version of shortbread cookies.

These are perfect for decoration with icing. There’s a picture of my first experiment at the end of this post!

Perfect to make and keep, stay nice and fresh in an airtight jar up to a month. I often make them and its the perfect little breakfast/ teatime treat:)

You will need:

100g Amul butter (or 1 stick salted yellow butter)
1/2 cup finely powdered sugar
1 1/3 cups all purpose flour
1 tbsp vanilla flavored custard powder/ jello (OR 2 tsp corn starch + 1 tsp vanilla extract)
1/4 tsp baking powder
baking soda – 1 pinch
1-2 spoons milk if needed

Preheat oven at 300 F.

dry mix the flour, soda, baking powder and custard powder (or corn starch) and set aside.

2. Beat the butter and sugar together until it turns white and fluffy. Take care not to over mix, as this could curdle the butter.

3. Mix the dry mixture little at a time into the butter and sugar mixture.

4. Lightly knead into a dough, mixing with a spatula keeping as little contact with your hands as possible, as the warmth of your hands could make the butter melt and the cookies will lose their texture .

5. Add only a few drops of milk if needed to bring the milk as needed (I added a couple of tablespoons)

6. Roll manageable portions onto a clean surface covering the dough with a cling film and cut cookies.

7. For the classic shrewsbury biscuits, the thickness of the rolled out dough should be at least 0.5 mm and can be up to 0.8 mm. The thickness determines the texture of your cookies, so thick cookies ensure the crumbly short crust. . If you prefer crunchy crispy cookies, roll it thinner ~0.3 mm.

8. Bake on a greased sheet for 12-15 minutes at 300F. Depending on how thick or thin your cookies are, you will need to adjust time. Check on them every minute or so after 10 minutes. You know they are done when the start turning slightly golden on the sides and the bottom.

9. Remove on a wire rack and let cool for 20-30 minutes.