Shrews­bury Bis­cuits

Little Treasures - - RECIPES -

Th­ese are such a pretty bis­cuit to take to a shared morn­ing tea, and make a lovely gift.

READY IN 40 min­utes MAKES 15 bis­cuits


180g but­ter, at room tem­per­a­ture 1⁄2 cup ic­ing sugar, plus ex­tra to dust 1 tsp vanilla extract or 1⁄2 tsp vanilla paste 11⁄4 cups flour or gluten-free flour 1⁄2 cup cus­tard pow­der 1⁄2 cup rasp­berry jam

1 Pre­heat oven to 150°C fan­bake and line 2 oven trays with bak­ing pa­per.

2 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.

3 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 all bis­cuits on the pre­pared trays. Bake un­til set and dry on the top (about 20 min­utes).

4 Cool on the trays then spread each whole bis­cuit with 11⁄2 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.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.