Berry & Thyme Shrewsbury BiscuitsPRINT RECIPE
Recipe & Photo by @the_macpherson_diaries
- 1 ¾ cups white flour
- ½ cup icing sugar
- ½ cup custard powder
- 3 sprigs of thyme, leaves removed from stems
- 150 grams butter, room temperature, diced
- 1 egg
- 1 tsp vanilla essence
- 1 tsp of milk (on hand in case mix is too dry)
- Anathoth Farm Berries & Chia Seed Preserve
- In a large bowl, sift flour, icing sugar and custard powder. Add thyme leaves.
- Rub in butter until the mix resembles breadcrumb texture.
- In a small bowl, mix egg and vanilla together with a fork. Add to the flour mixture
- With a butter knife, cut the mixture to form a soft dough.
- 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).
- Wrap in beeswax wrap and place in the fridge for 1 hour to chill.
- Preheat the oven to 200°C fan bake.
- 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).
- Line 2 baking trays with baking paper.
- With your cookie cutters, cut into shapes, no larger than 5 cm. In half of your biscuits cut out a centre hole.
- 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.
- Cool on the trays for 5 minutes before transferring to a cake rack to fully cool.
- Once cool, add a teaspoon of preserve to the centre and sandwich together.