From the Griffins website, a delightful promo for the Shrewsbury cookie.
One of New Zealand’s main biscuit companies makes these delightful things – shrewsburys, which look fantastic but always seemed a little disappointing to me as a child. I think I just wished the jam were … jammier.
So I made my own! Used a recipe from Donna Hay magazine for vanilla biscuits – I am so addicted to that magazine, and it has an iPad app that has RECIPES and TECHNIQUE VIDEOS and ohmygoodness I definitely found my future wedding cake on it (yes, I am going to make it myself).
Cut stars out of them before baking but left the cut-outs in so they wouldn’t warp. Recut after baking.
Beautiful, completed homemade shrewsburys.
125g softened butter
1/2 cup caster sugar
2 tsp vanilla essence
1.5 cups plain flour
Cream the butter and sugar, then add the egg and vanilla essence and beat well. Finally, add the flour and mix until a dough is formed. Roll out to about 5mm thickness between two sheets of baking paper, then refrigerate for half an hour at least.
Cut shapes out, and bake at 160 degrees Celsius for 12-15 minutes, or until the cookies are golden on the bottoms.
Sandwich them together with jam in the middle (a good recipe for plum jam can be found here).