Shrewsbury Biscuits are classic buttery English cookies; which by the way are extremely popular in India too.  The British left behind, in India, more than just the English language it seems.


These biscuits and I share a History. I had them for the first time during my post-grad studies in Pune, India. Pune and my dingy hostel is where I learnt a few lessons in life that I hold so dear even today. Pune is also the very same place where my then-boyfriend, now-husband used to work. Two years flew by. For a girl who lived under the umbrella of parent’s protection even during my grad-school, Pune was my first whiff of Independence. And you all know how addictive that can get! Anyway, soon the day came when I had to return home. My friends and Nachiket came to drop me off at the bus station to bid farewell. We were all to get back to reality and new found jobs.

Shrewsbury Biscuits

When it was time for me to board the bus, I began to quiver and streams of salty water flowed down my cheeks 😀 I did not want to leave the city which taught me ways of independence and self-sufficiency and of course my boy-friend (who I did know when I would meet next and if my parents would ever give their nod of approval for the change of status to husband). Nachiket handed me two huge packets of Shrewsbury Biscuits. I wept, I ate. I wept, I ate… all through the journey until I reached home! 😀

Shrewsbury Biscuits

So, it was a pleasure recreating this biscuit/cookie at home. I not only laughed through the nostalgia but also was able to replicate exactly the best I have eaten.

The classic English recipe (which apparently dates back to the 1760’s) for Shrewsbury biscuits calls for the zest of a lemon to be added (Although the one available in Pune does not have it, I think). But my dear husband had a boring palate which is why I have skipped it. Go ahead and add it in to zing up your batch of Shrewsbury Biscuits.

Shrewsbury Biscuits

PS: They are perfect for your tea time and perfect gift for a friend (May be, If you manage to not eat them all! :P)

Here’s the recipe for,

Shrewsbury Biscuits


Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes



  • 2 cups all-purpose flour (maida)
  • 3/4 cup unsalted butter
  • 1/2 cup sugar (make it 3/4 if you like them sweet, I like them on the lesser side)
  • 1/4 cup apple juice (or 1 large egg)


  1. Sieve the flour. Set aside.
  2. Whip butter and sugar together until light and creamy.
  3. Add the apple juice (or a whipped up egg) and mix well.
  4. Add the flour in small batches and mix well.
  5. Knead well on floured surface. You will end up with soft dough.
  6. Option 1: Roll out the dough into 1/2 inch round. Use a cutter and cut the dough up into rounds
  7. Option 2: Place the dough in a Ziploc bag. Mold it into a cylinder. Cut up rounds using a knife
  8. Place the rounds on a baking sheet. Bake in a pre-heated oven at 350°F for about 15-18 min until you can see the bottom edges of the cookies turn golden.
  9. Let them cool on a wire rack. The hot cookies will be soft but will turn crunchy when they cool down.

My Take:

Make a depression on the dough rounds (using your thumb) before baking them.

Add some strawberry of any other flavored jam in the depression of the hot baked cookies and you've got yourself some jam-Shrewsbury biscuits.

Yummily Yours'


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  1. Oh my goodness, Prash… these sound delightful!
    Pinned and Stumbled! Incidentally, I wanted to share them on Twitter too, but I could find you during a search. Do you have a Twitter account? I’d love to have your handle so that I can follow you there, too!

    • Thanks Becca! You are the best! 🙂 I JUST got onto twitter and crawling my way through. Following you on twitter. See ya there!

  2. looks super crunchy & yummy!!

  3. What a wonderful and touching story! I am so happy you shared it. I am choking up reading about it. I used to eat this cookies with Almonds when I was a young kid. I can still taste them and you are taking me down memory lane too.

  4. very tempting post and the cliks:)
    Living in London I too have fallen for these cookies

  5. Love your recipes Prashanthi! 🙂 And the stories you weave around them are just as good. A absolutely adore them. Also.. Kudos to the photographer.
    Keep up the good work. 🙂 🙂

  6. I’ve never had these but they look like yummy cookies!

  7. Hi! I have a emotional story with Shrewsbury biscuits too:) I’m not very good with baking though. Please can you tell me the best place to buy them in London? (I want to try the original ones with lemon zest)
    Thanks, Himangi.

    • Hi Himangi!
      First of all, virtual hi-fi to you! 🙂 Second, I have no idea about where you can find these in London. If I ever come across a name of a store I will be sure to let you know.
      Hope you find them 🙂

  8. Omg these are my absolute favorite…thank you…will try and let you know…

  9. Hi just tried these biscuits and they were nice.
    To start with the dough was way to soft ended up adding 3 tbsp of maida. Since i used an egg i added a few drops of vanilla essence to ensure that no eggy taste or smell remains.
    Cut the biscuits big n got about 15 of them. They are golden on the bottom and have a lovely crispyness to them.

    Not exactly kanayanis shewsberry. But it’ll definitely do….. Thanks for the recipe will definitely try this again.

  10. Less than a week after making these for the first time i decided to make the egless version of the recipe. And i have to say the egg really brought out the taste of the biscuit. The egless version while good to me didn’t taste like the kayani Shrewsbury.
    My dad has asked me to make these every week for him. And with such a simple recipe n method i ended up agreeing.

    Thanks once again for sharing……

  11. Again, love the recipe, the story and the pictures.Following you on Pinterest.Cheers!

  12. Prash, I have tried these biscuits today and these have come out fabulous. I did not make a single change in the recipe and just followed the process word by word. They are just yum

  13. Can i use salted butter? Will it affect the taste and texture?

  14. Hello … I loved the Shrewsbury biscuits recipe! I have a question.. What can I substitute Apple juice / egg with ? And how much qty ? TIA

  15. Wow o wow!! Am gonna try this one… the eggless-maida version. But pl tell me, can I use whole meal flour instead of maida?

    Thanks for sharing and love the story u have weaved around the recipe, v heart touching. they say in love either u eat a lot or u don’t eat at all. With shrewsbury in hand, urs is the former case haan.

    Oh and love ur name too… Prashanthi.

    • Hi Shubha, it always makes me happy when somebody reads through my story 🙂 thank you. You could try using whole meal but I cannot assure you the same taste. It will be good cookie nevertheless:)

  16. Hi
    Tried this recipe..ttasted awesome thanks…but abt the texture crispy in the side and so on the centre and after a day got a bit harder…any tips…

  17. Sorry ..soft in the centre

    • Hey Paulin, I am sorry I do not know why that happened. However, a quick online search about uneven baking in cookies said that it is probably because they are of uneven thickness. Could that be possible with your batch?

  18. Hey
    Can you tell me which butter should I use- Amul butter or the white butter made at home?

  19. These are my fav cookies. Cant tell u how much my bro and i luv them . Tried them out a hundred times (with egg). Came out well every time. What is the function of apple juice? Do u say the taste will be evn better with apple juice?

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