Berry & Thyme Shrewsbury Biscuits

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  • Vegetarian Recipe

Recipe & Photo by @the_macpherson_diaries

INGREDIENTS

  • 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

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.
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