Pune Shrewsbury Biscuits Recipe

How to make eggless butter biscuits

Did you know that you can make the famous Shrewsbury butter biscuits or cookies with
minimum ingredients and without any eggs? Stay tuned to discover how!

Shrewsbury biscuits, these classic buttery treats are a hot favourite with biscuit lovers especially in Mumbai and Pune where the famous Kayani Bakeries are located.

These Shrewsbury biscuits, these crisp, eggless butter cookies, will be a hit with your family and will be gone in minutes! So be sure to make them.

For more tasty biscuit recipes, do check out my easy nankhatai recipe, crisp atta biscuits, buttery chocolate atta biscuits, and delicious raisin and oat cookies.

Ingredients

190g (1 ½ cups) maida
170g ( ¾ cup) salted butter
2 tbsp custard powder / corn flour / corn starch
2 tbsp milk powder / dairy whitener
80g (6 tbsp) granulated sugar, powdered
OR ¾ cup powdered or icing sugar
Bake at 170C (340F) for 15 minutes.

Procedure

1.Mix the custard powder or corn flour, and the milk powder into the maida. Then sift this mix.
2. Whip the soft butter for a minute. Then add in the powdered sugar and whip the mix for a couple of minutes till it’s smooth and light.
3. Add in the flour mixture, and mix everything with the spoon till the dough is somewhat crumbly. Then, working with your hands, bring the dough together and press it into a lump. Don’t knead the dough.
4. Transfer the dough ball on to your work surface and press it together again. Then divide it into two parts. Keep one part covered while you work with the other one.
5. Flatten the ball and first pat it with your hand. Then roll it out with a rolling pin into a sheet that’s around 1 cm thick. You could place a parchment paper sheet over the dough slab to roll it out more easily and quickly. Neaten the cracked edges of the dough sheet.
6. Then using a cookie cutter, cut out cookies from the dough sheet and transfer them to a baking tray lined with parchment paper. Place the cookies a little apart from each other, as they will expand in size as they bake. Bring the scraps of dough together and roll this out to cut out some more cookies.
7. Similarly, cut out cookies from the other ball of dough.
8. Bake the butter cookies at 170C, that’s around 340F, for around 15 minutes till the edges of the cookies start browning slightly.
9. The cookies will be slightly soft when taken out of the oven. Let them cool on the tray for around 15 minutes and then carefully place them on a wire rack to cool completely.
Enjoy!