Bake
Shrewsbury Biscuits
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16 Reviews
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April 2, 2022
Growing up in the north England I remember 3 common Easter biscuits.
Shrewsbury, very plain -flavoured with lemon and rolled out quite thin.
Simnel (or Easter), the most 'traditional' flavoured with currents)
Goosgargh (sounds like gooz•nuh) flavoured with caraway, and sweeter.
I was excited to see this recipe and made a batch. I wanted them pale as I remember them but my cookies were a bit undercooked in the centre. My second batch I cooked much longer until browned they were good. But I might dial down the caraway, I think it can taste a bit medicinal if overdone.
One of my favourite cakes is a seed cake (a basics Madeira cake) which I only flavoured with a half teaspoon -its enough.
Shrewsbury, very plain -flavoured with lemon and rolled out quite thin.
Simnel (or Easter), the most 'traditional' flavoured with currents)
Goosgargh (sounds like gooz•nuh) flavoured with caraway, and sweeter.
I was excited to see this recipe and made a batch. I wanted them pale as I remember them but my cookies were a bit undercooked in the centre. My second batch I cooked much longer until browned they were good. But I might dial down the caraway, I think it can taste a bit medicinal if overdone.
One of my favourite cakes is a seed cake (a basics Madeira cake) which I only flavoured with a half teaspoon -its enough.
Neha V.
February 10, 2021
I was looking for a simple short break cookie recipe to make for this Valentine's day and on a whim typed Shrewsbury biscuits in the search bar, half expecting to find no results and to my surprise and delight found your recipe and the sweet note from the Author. I grew up in Pune and I am (like the other reader) very much in love with and nostalgic for the famous Kayani Bakery - its a taste and a marker of my childhood. So thank you for sharing your story and the recipe here. Its so true that food memories only get stronger and richer with time. I am very much going to make them soon. Will report back :)
Anusha J.
December 23, 2020
Arati, I made these the other day and they were fabulous! Thank you for the recipe. But I was looking up other recipes online for Shrewsbury biscuits and noticed that your version calls for way more butter than most others - almost double the butter. The proportion I noticed has been 1:1:3 for sugar: butter: flour. If I'm going to be eating these often (as I have fallen hard for these as my new tea-time snack), have you tried variations with possibly less butter? What would ideally happen? Would be good to know before I start experimenting :)
Jessamin
November 8, 2020
Made these tonight and would 100% make them again. I am not a good baker, but they came out wonderfully. After reading the comments carefully, I decided to make these half-size (half golfballs?) and, even though it melted the dough, I rolled each ball in my hand until it was a pretty much perfect sphere. I think this made a big difference, because although they spread a bit, they actually looked like the picture. I used a fork for texture and did the lemon, which I think I'll stick with next time!
C F.
August 25, 2020
These are surprisingly addicting. I used zest from a medium sized orange and the rose water. Together with the caraway seeds, those flavors add an exotic touch to the shortbread. Definitely find the rose water if you can. I'll be making these again!
Reshma A.
April 16, 2020
I grew up in Pune and these were my absolute favorite!! There is nothing else in the world like a Shrewsbury biscuit. While my sister was shopping at Babe for trendy clothes in Camp (the part of Pune where Kayani bakery is), I would be in line across the street for as many Shrewsbury’s I could get my hands on. When I moved to the States, my grandmother would make it a point to send me packages of these biscuits as often as possible. Can’t wait to try my hand at these and thanks for taking me back!
Arati M.
April 16, 2020
Hi Reshma, it's so lovely to read your note with your personal memories of Kayani and their legendary Shrewsbury Biscuits. I'd love for you to try your hand at making these—they're really quite simple. We may never know Kayani's proprietary recipe, but it's certainly inspired by theirs (and other versions). As this blogpost (http://rouhini.blogspot.com/2012/08/shrewsbury-biscuits.html) mentions: Kayani's version uses neither eggs nor caraway. They're delicious, nevertheless. Enjoy.
John L.
March 16, 2020
Your biscuits have become a favorite among my wife and her tea party ladies (and my astute and insightful biscuit-loving son). My wife was afraid the toasted caraway seeds would "take over" the flavor (but they did not)!
I've made a few batches and last week made two batches and in one I substituted orange zest for lemon zest. The results:
My wife prefers lemon over orange;
Our son said they were both outstanding, and doesn't have a preference as long as I keep baking the biscuits;
Our local town clerk says they're both great, but definitely prefer the orange; and
I have not YET heard back from a "ladies tea party" and her family, so stay tuned.
But my "golf-ball-sized" biscuits spread more widely and thinner than your pictures.
Do you think that, because I use measuring cups instead of a food scale, that my 1.75 Cups is too little flour (as Rosa implies)??
Notes: I chill the dough for about 30 minutes and don't mind that they are not perfectly round. I figure that is mostly your food stylist's and photographer's concern, but mine are not as thick as yours. That said, I and my audience thank you!
I've made a few batches and last week made two batches and in one I substituted orange zest for lemon zest. The results:
My wife prefers lemon over orange;
Our son said they were both outstanding, and doesn't have a preference as long as I keep baking the biscuits;
Our local town clerk says they're both great, but definitely prefer the orange; and
I have not YET heard back from a "ladies tea party" and her family, so stay tuned.
But my "golf-ball-sized" biscuits spread more widely and thinner than your pictures.
Do you think that, because I use measuring cups instead of a food scale, that my 1.75 Cups is too little flour (as Rosa implies)??
Notes: I chill the dough for about 30 minutes and don't mind that they are not perfectly round. I figure that is mostly your food stylist's and photographer's concern, but mine are not as thick as yours. That said, I and my audience thank you!
Arati M.
March 17, 2020
Hi John! Your note makes me so happy, I totally needed to read this! I almost want you to make me a batch of these; you seem to have a flair for it!! :) So, to your question: do try using a food scale and let me know if 220 grams helps. Having said that, they are totally not a perfect round when I make them either, and definitely spread. I like that about them—the imperfections... (And do tell your wife that I agree with her: I prefer the lemon over the orange.)
SandraH
December 15, 2019
What a lovely story! My family loves shortbread and my daughters and I all make the same recipe which was their grandmother’s shortbread (my mom). The taste of it makes us feel close to her. My mom’s recipe uses cornstarch besides all purpose flour and is hand mixed only. I may need to try this Shrewsbury biscuit too!
Arati M.
December 15, 2019
Hi Sandra. I love that this reminds you of your mom—and all the wonderful ways in which she showed her love through her baking! I hope you will try this; I think you could totally go with hand mixing it, too. Enjoy.
Rosa J.
December 8, 2019
I have just made these using the metric proportions, and was surprised by the stickiness of the dough, which was more like chocolate chip cookie dough. I chilled the cookies, which were very difficult to shape, but they still turned into greasy puddles in the oven. I then realized that the metric proportions are off - 1 3/4 cups flour is at least 210 grams, not 188 grams. Unfortunately, this seems to make a big difference. It's too late for my batch of cookies, but I hope that others can benefit from a correction to the recipe.
Rosa J.
December 8, 2019
A note: they still tasted good and I will try this recipe again using the US measurements!
Arati M.
December 8, 2019
Hi Rosa. Thank you for your note. I'm sorry to hear about the confusion around the metric conversions. I've looked into it, and it appears the measurements (in grams) were added in after. I have reverted to the original measurements now (that I use). I'm very glad to hear they still tasted good. Just a note, though, the dough will still be sticky, so feel free to chill in the fridge for 30 minutes, as recommended, and don't forget to leave 3 inches between the balls, because they spread. Also, don't worry if the cookies are not perfectly round; that's part of the fun. I hope you will try them again.
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