Shrewsbury biscuits

Name: Shrewsbury biscuits
Yield: 28 servings
Cuisine: American
Ingredients: 113 grams softened butter or margarine; 113 grams granulated sugar; 170 grams plain flour; pinch salt; 1 tsp vanilla paste/extract I used paste; 1 egg lightly beaten, I used 62g as I used a cookie press so dough didn't need rolling out and I got 60 biscuits

Irmgard Gater @MonkeyBra1n

Warrington, England

Used to make these between 1992 - 2004 for charity for all the schools and fetes, I added coconut or fruit to get different flavours but then I rolled it out. The book is from my late ex mum in law who sadly passed away last year so I want to do her proud again.

Irmgard Gater @MonkeyBra1n

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Ingredients

28 servings

113 gramssoftened butter or margarine
113 gramsgranulated sugar
170 gramsplain flour
pinchsalt
1 tspvanilla paste/extract I used paste
1egg lightly beaten, I used 62g as I used a cookie press so dough didn't need rolling out and I got 60 biscuits

Saved

Steps

1

Line 1 or 2 baking trays with greaseproof paper depending on size of biscuits you are making and pre heat oven to 170°C/325°F/Gas Mark 3
2

Cream together butter & sugar till light
3

Add sifted flour, salt, extract or vanilla paste and enough egg to form a dough (if rolling out) or little more for a cookie press
4

Roll dough out if rolling to 1/4"thick cut into circles with 2" cutter then put onto tray, or put in the press and press onto the tray.
5

Cook in centre of oven 10-15 minutes until light golden brown. The smaller the biscuit the quicker the time.
6

Take out oven, leave a few minutes then transfer to cooling rack
7

Enjoy...