My favourite classic sugar cookie recipe with cute cut out shapes and delicious made from scratch strawberry jam in the middle…homemade Shrewsbury biscuits!
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I am so excited to share this recipe for homemade Shrewsbury biscuits with you today…they taste exactly like the real thing! You all know how obsessed I am with creating homemade versions of store bought biscuits and the greatest thing is, you guys are too! You loved my homemade 100’s & 1000’s biscuits, mint slices and hokey pokey squiggles but today we are making it super simple. Classic sugar cookies with cute cut out shapes and delicious homemade strawberry jam sticking them together! Shrewsburys!
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I tried these cookies a few different times before I was satisfied that they were perfect. The biscuits themselves were great from the start – it’s the same basic sugar cookie recipe I used for everything! The key to these being super authentic lies in making the filling yourself. I’ve tried it with a few different store bought jams and it just wasn’t the same. By making your own filling, which is so simple – just cooking strawberries and sugar, you can make it super thick and delicious…exactly like the bought ones!
Not only do they taste the part, they look so cute! I had fun making the 4 different shapes – hearts, stars, flowers and circles, but just use whatever shaped cutters you have. I used plunger cutters which made it really easy – there is a link to them at the bottom of the post.
Other made from scratch store bought biscuits to try:
And if you are like me and are planning ahead already, add a sprinkle of icing sugar to the top and they are perfect Christmas cookies!
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Homemade Shrewsbury Biscuits
- 125 g butter softened
- ¾ cup (165g) white sugar
- 1 tsp vanilla
- 1 egg
- 2 cups (280g) plain flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 cups strawberries (fresh or frozen)
- 1 cup sugar
- Cream butter & sugar in the bowl of a stand mixer on high speed until light in colour & fluffy.
- Add the egg and vanilla and beat until well combined. Add flour, baking powder & salt and mix in well.
- Split dough in half and flatten into discs. Place each piece of dough onto a lightly floured baking tray, lined with baking paper or a silicone liner and roll out so that it is around 4mm thick. Place the rolled dough in the fridge to chill for 30 minutes.
- Pre-heat the oven to 180°C.
- Remove the cookie dough from the fridge and using a 58mm (2 & 1/4 inch) or similar round cookie cutter (with crinkled edges if you have one) cut out as many cookies as you can and lay out on a new lined baking tray or peel the dough away from the cut out cookies and spread them out so that there is 2 or 3cm (about 1") between the cookies. Re-roll the leftover dough to make more cookies. You should get around 24 cookies.
- Using plunger cutters or tiny cookie cutters (or anything round you can find e.g. an icing tip) cut hearts, flowers, stars or circles out of the middle of half the cookies. These will be the tops.
- Bake for 8-10 minutes if baking 1 tray of cookies, or 10-12 minutes if baking 2 trays at once, until the cookies are just starting to go golden on top. You may need to swap the trays over halfway through baking if using 2 trays.
- Remove from the oven and allow to cool for 10 minutes before transferring to a cooling rack.
- Add the strawberries and sugar to a small saucepan and bring to the boil, stirring occasionally. This should take around 10 minutes, depending on if your strawberries were fresh or frozen.
- Stir until the sugar has dissolved and allow the mixture to bubble away, stirring occasionally for around 15 minutes. When the jam starts to thicken up (it will start to bubble like a mud pool!) take it off the heat and allow to cool. Keep a close eye on it after 10 minutes as it can burn on the bottom of the pan. If it starts to go brown, take it off the heat immediately.
- Once the cookies and the jam are both cool enough, spoon 1-2 teaspoons of jam on the bottom biscuit (on the side the was on the cookie sheet) and place the biscuit with the shape cut out on top. Press them together so that the jam comes slightly through the shape on top.
- Store in an airtight container at room temperature for 1 week. The biscuits will soften slightly each day, which actually makes them taste more like the real thing!
If you tried and loved this recipe, please leave a comment and a rating below!