shrewsbury biscuits

Shrewsbury Biscuit

shrewsbury biscuits

Shrewsbury biscuit

These are another biscuit I grew up with. They are two rounds of a short type biscuit with one half cut with a hole in the centre of the biscuit. You spread whole biscuit with jam and top with the biscuit with the hole.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 22 biscuits
Calories 300 kcal


  • 125 grams butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 Tbsp grated lemon zest
  • 2 cups plain flour
  • 1 tsp baking powder
  • raspberry jam for filling


  • Preheat oven to 180C. Line 2 baking trays with baking paper.
  • Cream butter and sugar until light and fluffy.
  • Add egg and lemon zest and beat well. Sift flour and baking powder together. Mix dry ingredients into creamed mixture.
  • Knead well. On a lightly floured board, roll out to 4 mm thickness. cut out rounds using a 7 cm cutter. Cut a 1 cm hole in the centre of half the biscuits. Place on lined trays. Bake for 10-15 minutes.
  • When cold , spread whole biscuits with jam and top with biscuits with the hole in them. Makes 22.

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