Berry & Thyme Shrewsbury Biscuits

• Baking
• Family
• Kids
• Vegetarian

• 
  Berries & Chia Seed

METHOD

1. In a large bowl, sift flour, icing sugar and custard powder. Add thyme leaves.
2. Rub in butter until the mix resembles breadcrumb texture.
3. In a small bowl, mix egg and vanilla together with a fork. Add to the flour mixture
4. With a butter knife, cut the mixture to form a soft dough. 
5. On a clean bench turn out the mix and bring together with your hands to form a dough. If the mix is a little dry, add 1 teaspoon of milk at this point (but is should be a dry buttery mix, so only add a little to help form). 
6. Wrap in beeswax wrap and place in the fridge for 1 hour to chill.
7. Preheat the oven to 200°C fan bake.
8. Remove dough from fridge then turn out onto a lightly floured bench. Roll out to 2-3mm (thin is good because two biscuits will be sandwiched together when served). 
9. Line 2 baking trays with baking paper.
10. With your cookie cutters, cut into shapes, no larger than 5 cm. In half of your biscuits cut out a centre hole. 
11. Transfer biscuits to the baking trays then bake for 8-10 minutes or until lightly brown around the edges. Do not over bake these beauties.
12. Cool on the trays for 5 minutes before transferring to a cake rack to fully cool.
13. Once cool, add a teaspoon of preserve to the centre and sandwich together.