Shrewsbury Biscuits

Shrewsbury Biscuits

Traditional Shrewsbury Cookies

This recipe is over a hundred years old!

I followed the recipe as closely as I could, except for reducing the sugar content just a little.


1/2 cup butter or margarine

1/2 cup granulated sugar

1 egg

1 1/2 cups all purpose flour

1/2 rounded tsp cinnamon powder /(or 1 heaping tsp Cardamon powder)/ 1/2 tsp lemon

1/3 cup milk


Cream the butter or margarine with sugar and beat in the egg.

Sift flour with cinnamon, or add grated rind, and add to the creamed fat mixture. Mix to a stiff consistency, using milk if required.

Roll out fairly thinly and cut out with a 2½-inch cutter.

Place on a greased baking sheet and bake at 350 °F till light fawn colour.

I used the rims of a measuring cup and empty vanilla extract bottle to cut my doughnut-shaped cookies. Others, I the smaller hole in the middle and just shaped them into circles. Still others, I shaped into adorable thumbprint cookies, filled with a spot of blueberry jam.

From the Cookbook Author

Hope you enjoyed this, please feel free to share. Rita Jamshed Kapadia has authored "Parsi Cuisine The Manna of the 21st Century" and individual "Parsi Cuisine" series cookbooks with matched digital e-cookbooks.  Rita teaches and demos Indian Parsi Cuisine at Libraries, Museums in Boston, Massachusetts, USA. Rita's books are listed here on the website for ordering a signed copy directly within USA OR purchase from Amazon. Please go to the tab for "Cookbooks".    

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