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Shrewsbury biscuits

by Noellen Newton

As someone who admits to having a sweet tooth, the Shrewsbury biscuits recipe appealed to me. These biscuits go very well with afternoon tea and they are easy to make and bake. I think they are foolproof as well and you should get a good result even if you are a novice cook.

Shrewsbury biscuits on a plate

As you can see, these biscuits should be avoided if you are on a sugar free diet!

Ingredients and mode

Ingredients: 6oz. flour, 4oz. butter, 4oz. sugar, 1 egg, vanilla essence.

Mode: Cream butter and sugar. Add egg. Beat well, then add essence and flour. Roll out thin, cut out, and bake in a steady oven. When done, brush thinly with beaten white of an egg. Sprinkle over with castor sugar, return to the oven for a minute or two, leaving the door open.

A red plate holds many small, rectangular-shaped biscuits.

Source: Home Cookery for Australia: All Tested Recipes, 1913, Arbuckle, Waddell & Fawckner, Melbourne,
p. 143.

My method of cooking

Ingredients: 1½ metric cups of plain flour, 125g butter, 125g sugar, 1 small egg, vanilla essence.

Important: You will also need the white of an additional egg and a small amount of castor sugar. These extra ingredients are essential for the finishing touch on these biscuits, even though they are not mentioned in the original recipe as ingredients.

I lined my biscuit trays with baking paper and cooked these biscuits at 180 degrees in a fan-forced oven. The recipe is easy to follow, and you will be able to make any shape of biscuit once the dough is rolled out.

Check the biscuits after 10 minutes; they should just be turning a nice biscuit shade. Once you are happy that the biscuits are cooked, remove them from the oven and brush with the beaten egg white and sprinkle with sugar. Return them to the oven for no more than two minutes.

I was a little heavy-handed with the sugar. You can be less generous with the sugar if you want. Enjoy!

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Glorious Days: Australia 1913 was on show at the National Museum of Australia from 7 March to 13 October 2013.

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