shrewsbury biscuits

Shrewsbury Biscuit

Shrewsbury biscuit

Recipe by Donna


Prep time


Cooking time



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.


  • 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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