Shrewsbury cookies for me has lots of memories attached. These buttery, not too sweet cookies were always a part of tea or coffee or casual munching. Also whenever a guest came home or if we visited someone, a box of neatly packed cookies were always given as gifts.
Shrewsbury cookies are just simple butter cookies that originated in Shrewsbury town, England. These are delicately crunchy cookies and buttery at the same time. It is also served as dessert. Originally the recipe calls for lemon zest besides other ingredients but I prefer to make without it. If you wonder why, I don’t know! Not that I find a great deal to change in taste either.
Shrewsbury cookies can be made in no time with just basic ingredients at hand. I use gas oven and if you use electric one then consider reducing the cooking time.
I am using self raising flour in my recipe. But if you don’t have it and are using all purpose flour or maida, then add 1 1/4 teaspoons baking powder and 1/4th teaspoon salt to APF.
Recipe for the butter cookies are here :)
250gm self raising flour
95gm powdered sugar (more or less as per preference)
One egg at room temperature
200gm unsalted butter at room temperature
A pinch of salt
1/2 tsp rose water
1 - Mix flour and butter until well combined (I used a hand mixer)
2 - Now add powdered sugar, salt, rose water and egg. Mix on a lowest speed until almost mixed. Using a spatula fold in the batter. If sticky then put in freezer for 10-15min.
3 - Take the batter out, pinch lemon sized balls and make a smooth ball. Gently press between palms to shape the cookie. Half inch thick cookie is just fine.
4 - Line up all pressed cookies on a baking tray that is lined with parchment paper.
5 - Using back of a fork press gently on the rolled cookie to give a design. This is optional step.
6 - Bake in a preheated oven (gas) for 18-20 mins or until the base and sides turn brown.
7 - Cool down the cookies completely before serving.