Famous Eggless Shrewsbury Biscuits from Pune but eggless version! How to make Eggless Shrewsbury Biscuits, Shrewsbury Shortbread, Jam Filled Shrewsbury that too with same ingredients? It’s easy if you follow my instructions and also follow your own gut. It’s important to know what is Shrewsbury? what is difference between cookie v/s shortbread and shortbread v/s shortbread? as it’s very confusing hence thought of penning down. You could say today’s post is a tutorial as how to make shrewsbury at home?……..
I am thrilled to make eggless Shrewsbury Cookies and Shrewsbury Shortbread. And very happy to share these delicacies to everyone. Shrewsbury Cookies are quite famous in Pune there are lot of bakeries who sell Shrewsbury Cookies. The most famous bakery to sell Shrewsbury Cookies is Kayani Bakery in Pune .
I would also like to thank my friend Sophie who asked me why don’t you try making shrewsbury? and I made them finally 😉
Lets go one by one!
What’s Shrewsbury? A Shrewsbury cake or Shrewsbury biscuit is an English dessert, named for Shrewsbury, the county town of Shropshire. They are made from dough that contains sugar, flour, egg yolks, butter, and lemon zest. Shrewsbury cakes can be small in size for serving several at a time, or large for serving as a dessert in themselves. For more information click here http://en.wikipedia.org/wiki/History_of_Shrewsbury
Basic ingredients which goes in making Shrewsbury is caster sugar, egg yolks, flour, vanilla essence and butter. There are lot of variations of making Shrewsbury traditional way people added rose water, caraway seeds, nutmeg. Other variation is adding lemon zest and milk, other variation is filling jam in shrewsbury. So you can make any variation you like. I have thought of a different variation that is an eggless version with the basic ingredients for shrewsbury.
Difference between Cookie and Biscuit: Biscuits can be sweet, salted and spicy whereas Cookies are sweeter. But there is no major difference biscuits are often heard in Asian countries and referred as cookies in America, Australian countries. Also Both are tea-time snacks. It depends whether you speak American or British English 😉
Difference between Cookie and Shortbread: Shortbread is thick in consistency and denser than a cookie. Shortbread is so named because of its crumbly texture. The cause of this texture is its high fat content, provided by the butter. Cookies are small, flat, baked treat, usually containing fat, flour, eggs and sugar. Also shortbread consist fruits Or dried fruits along with lemon Or orange rind and candies.
Difference between Shortbread and Shortcakes: Short word is common between them which is nothing but the large amount of shortening present in them. Shortbread is a type of dense cookie, crumbly very fatty and filled with jam. Shortcakes are also a kind of biscuit / cookie which are served with fruit topping, cream. Americans like to eat shorcakes with cream and strawberries. Shortbread and Shortcakes are one and the same. Only one thing draws a line between them is shortcakes have become a form of dessert which is served with fruits and cream that’s about it.
Hope this information helps you in knowing their difference?
Further I have experimented with Shrewsbury. With the same ingredients I have made Eggless Shrewsbury Cookie, Jam filled Shrewsbury and Eggless Shrewsbury cupcakes. I have also played around different temperatures in oven to produce crispy cookie, soft jam filled cookie and a cake. The more you play around the better it gets. I thoroughly enjoyed myself making Shrewsbury and I was quite happy to see the outcome of taste, photography and appreciation from hubby, hubbys office mates and neighbors.
Don’t worry I will share all kinds of cookie here only. Let’s go for the first one. Click here for more Eggless Cookies
Shrewsbury Eggless Cupcake Recipe
Total Time: 60 mins
Yields: 16 to 17 cupcakes (also depends on the shape and size of your mould)
Ingredients:
- 250 gms flour
- 150 ml butter Or margarine
- 5o ml milk
- 125 gms castor sugar
- 1 tbsp vanilla essence
- 1 tsp baking powder
- 1 t/s salt
- Preheat oven at 200°C exactly fifteen mins before baking. Grease the cup cake pans Or moulds. Dust some flour on it.
- Sift flour, baking powder, salt. Keep them aside.
- Cream butter / margarine and caster sugar until light and fluffy.
- Now add milk to the butter-sugar mixture. Give a nice whisk
- Now fold dry sifted ingredients with all wet ingredients. Use a spatula to mix all the ingredients. Ensure the mixture is smooth and evenly incorporated. Lastly add vanilla essence.
- Pour the batter into the greased cup cake moulds leaving 1/2 inch space for rising. Bake at 180°C for 15 mins Or once the skewer comes out clean.
- Allow to cool down on a wire rack for 5 mins. Unmould the cup cakes gently. Serve Shrewsbury cake hot Or chilled. Dust some icing sugar on top.
Tip:
- Don’t overbake Or underbake this cake.
- You could store them into an airtight container for few days in the fridge.
Eggless Shrewsbury Crunchy Cookie / Shortbread
Total Time: 90 mins
Yields: 14 to 15 cookies (also depends on shape and size)
Ingredients:
- 300 gms flour
- 150 ml butter Or margarine
- 25 ml milk
- 125 gms castor sugar
- 1 tbsp vanilla essence
- 1 tsp baking powder
- 1 t/s salt
Method:
- Preheat oven at 200°C exactly fifteen mins before baking. Grease the cookie moulds.
- Sift flour, baking powder, salt. Keep them aside.
- Cream butter / margarine and caster sugar until light and fluffy.
- Now add milk to the butter-sugar mixture. Give a nice whisk to it.
- Now fold dry sifted ingredients with all wet ingredients. Use a spatula to mix all the ingredients. Ensure the mixture is smooth and evenly incorporated. Make a dough it would be sticky dough it’s fine. Lastly add vanilla essence.
- Wrap this dough with a cling film Or baking paper. Chill in the fridge for 2 hours. Once its cold the dough will be less sticky. Rub some oil Or flour to your hand. You could roll the dough and shape them with cookie cutter Or just take big balls about 2 inch and press them on the greased moulds. I have used the egg moulds. You could use any moulds but be quick else the butter will start oozing and the dough will be unmanageable. If the dough gets sticky keep back to chill for some more time.
- Bake at 180°C for about 10-12 mins Or once the skewer comes out clean. Allow to cool down. Unmould gently the cookie should have a nice crunchy crust on top and soft within.
- Dust some icing sugar. Serve them chilled with topping of cream and berries. I just ate them with tea.
Tip:
- If the cookie is not ready keep for a minute more . As all ovens have different capacity mine got browned in 11 mins. Ensure your oven is very hot before you place the cookies for baking.
- The cookie dough is sticky and it should be sticky. So it’ s important to refrigerate before moulding them.
Jam Filled Shrewsbury
Total Time: 90 mins
Yields: 25 to 30 (also depends on shape and size)
Ingredients:
- 300 gms flour
- 150 ml butter Or margarine
- 25 ml milk
- 125 gms castor sugar
- 1 tbsp vanilla essence
- 1 tsp baking powder
- 1 t/s salt
- 1/2 cup strawberry Or raspberry jam for filling cookies
Method:
- Preheat oven at 180°C exactly fifteen mins before baking. Grease the cookie moulds.
- Sift flour, baking powder, salt. Keep them aside.
- Cream butter / margarine and caster sugar until light and fluffy.
- Now add milk to the butter-sugar mixture. Give a nice whisk to it.
- Now fold dry sifted ingredients with all wet ingredients. Use a spatula to mix all the ingredients. Ensure the mixture is smooth and evenly incorporated. Make a dough it would be sticky dough it’s fine. Lastly add vanilla essence.
- Wrap this dough with a cling flim Or baking paper. Chill in the fridge for 2 hours. Once its cold the dough will be less sticky. Rub some oil Or flour to your hand. Just make small balls about an inch flatten them with your palms. Use your thumb to give an impression in the center. Place them on greased cup cake wrappers Or moulds.
- Bake at 150°C for about 8 to 10 mins Or once the skewer comes out clean. Allow to cool down. Check if the impression you made is there. Don’t panic if it’s gone away. Just press gently with your thumb again while the cookies are still warm. Now your thumbprint impression will stay there.
- Fill the cookies with strawberry Or raspberry jam in the center. Serve them hot Or cold.
Tip:
- Please don’t overbake these cookies. They have to be in white color and not brown.
- It’s baked in low temperature to be soft and smooth cookies with a lovely color.
Enjoy Shrewsbury Goodie! Hope you must have enjoyed looking at different types of Shrewsbury you can make 🙂
Eggless Shrewsbury Biscuits recipe card below:
- Ingredients:
- 300 gms flour
- 150 ml butter Or margarine
- 25 ml milk
- 125 gms castor sugar
- 1 tbsp vanilla essence
- 1 tbsp baking powder
- 1 t/s salt
- Preheat oven at 200°C exactly fifteen mins before baking. Grease the cookie moulds.
- Sift flour, baking powder, salt. Keep them aside.
- Cream butter / margarine and caster sugar until light and fluffy.
- Now add milk to the butter-sugar mixture. Give a nice whisk to it.
- Now fold dry sifted ingredients with all wet ingredients. Use a spatula to mix all the ingredients. Ensure the mixture is smooth and evenly incorporated. Make a dough it would be sticky dough it's fine. Lastly add vanilla essence.
- Wrap this dough with a cling film Or baking paper. Chill in the fridge for 2 hours. Once its cold the dough will be less sticky. Rub some oil Or flour to your hand. You could roll the dough and shape them with cookie cutter Or just take big balls about 2 inch and press them on the greased moulds. I have used the egg moulds. You could use any moulds but be quick else the butter will start oozing and the dough will be unmanageable. If the dough gets sticky keep back to chill for some more time.
- Bake at 180°C for about 10-12 mins Or once the skewer comes out clean. Allow to cool down. Unmould gently the cookie should have a nice crunchy crust on top and soft within.
- Dust some icing sugar. Serve them chilled with topping of cream and berries. I just ate them with tea.
avina peter says
where can i buy short bread pastry from online?
maria says
Avina I would have to check the link and then reply you. Do give me some time for the same thanks.
avina maria says
thanks maria for the reply
maria says
welcome Avina 🙂
Rinku says
I make shrewsbury cookies pls help me
maria says
Rinku let me know what process in making shrewsbury could I help you?
Remya says
Thanks for replying so quickly Maria! 🙂 Will try that next time. Do stop by at my page when you get time. 🙂 Glad to have found you on blogsphere. Many more recipes have been bookmarked to try out. 🙂 Do let me know if you mind if I post your recipes on my blog, with due credit of course. 🙂
Cheers,
Remya
http://remya-r.blogspot.com.au
FB page: https://www.facebook.com/pages/My-cooking-Experiments/401157729921498?ref=hl
maria says
Remya you could try some of my recipes if you give my link and the credit to me on the post. All the best!
Remya says
Hey Maria,
I tried making Shrewsbury cookies yesterday and they came out quite OK. Except that the base was slightly brown, it tasted great. I had another look at your recipe today and saw that even though you preheat to 180, you have asked to bake at 150. I had continued to bake at 18-0 itself. Could it be why the base got browned? If not, how can I avoid this is future?
Cheers,
Remya
maria says
Remya all ovens have different capacity and temperature you will have to know how your oven functions. Mostly white cheese cakes Or white cookies are baked on low temperature so the color is retained. Try baking them at low temperature it might consume more time but the the result would be great. Alternatively you could foil them so that they don’t get brown. Hope this helps you take care 🙂
Dina says
i didn’t know about these cookies. thanks for sharing!
maria says
Thanks Dina for coming here do try them they are yummy 🙂
renu says
awesome .. grt clicks…
maria says
thanks Renu 🙂 I am glad you liked them!