Shrewsbury Biscuits
These are such a pretty biscuit to take to a shared morning tea, and make a lovely gift.
- Cook time:
- 40 mins
- Makes:
- 15 double biscuits
- 180g butter, at room temperature
- ½ cup icing sugar, plus extra to dust
- 1 tsp vanilla extract or ½ tsp vanilla paste
- 1¼ cups flour or gluten-free flour
- ½ cup custard powder
- ½ cup raspberry jam
Preheat oven to 150°C fanbake and line 2 oven trays with baking paper.
Beat butter, icing sugar and vanilla until pale and creamy. Sift in flour and custard powder and mix to form a very soft dough – initially it will look crumbly but when you press it together it should form a soft, pliable dough.
Roll out dough thinly (a little under 5mm) on a lightly floured bench and cut out 6cm-diameter round shapes, re-rolling leftover dough as you go. Use small star cutters to cut star shapes out of half of the biscuits. Place biscuits and stars on the prepared trays. Bake until set and dry on the top (about 20 minutes).
Cool on the trays then spread each whole biscuit with 1½ teaspoons raspberry jam and place a star-cut biscuit on top. Dust with icing sugar and store in an airtight container with baking paper between the layers.
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