The MacPherson Diaries

Berry & Thyme Shrewsbury Biscuits

by

Jump to Recipe

These buttery Berry & Thyme Shrewsbury biscuits with delicate thyme flecks are sandwiched together with Anathoth Farm Berry & Chia jam and they are delightful!

Berry Thyme Shrewsbury Biscuits

Thyme grows wild in Central Otago and when I used to work in a winery we were able taste a thyme flavour profile in some of the wines. This was where I fell in love with the herb. We always have some planted at home and it makes its way into a lot of my cooking.

You could easily swap the thyme for rosemary, or leave it out if its not your jam, so to speak.

Berry Thyme Shrewsbury Biscuits

This Berries & Chia Seed Preserve is preservative free and has less sugar than a standard jam, plus it tastes GREAT, such a lovely choice, however you can use any jam that you have on hand.

These make a lovely gift or pop of love in a school lunchbox too.

Print

Berry & Thyme Shrewsbury Biscuits

Ingredients

  • 1 & 3/4 Cups Flour
  • 1/2 Cup Icing Sugar
  • 1/2 Cup Custard Powder
  • 150 grams Butter, room temperature, diced
  • 1 Egg
  • 1 Tsp Vanilla Essence
  • 3 sprigs of thyme, leaves removed from stems
  • 1 Tsp Milk* have this on hand in case mix is too dry
  • Anathoth Farm Berries & Chia Seed Preserve

Instructions

  1. Line 2 baking trays with baking paper

  2. In a large bowl, sift the flour, icing sugar and custard powder

  3. Add the thyme

  4. Rub in the butter until the mix looks like bread crumbs

  5. In a small bowl, mix the egg and vanilla together with a fork

  6. Add to the flour mixture

  7. With a butter knife, cut the mixture to form a soft dough

  8. On a clean bench turn out the mix and bring together with your hands

  9. If you find it is a little dry, add 1 teaspoon of milk at this point but it is a dry buttery mix so not too much

  10. Wrap in beeswax wrap and place in the fridge for 1 hour

  11. Preheat the oven to 200 fan bake

  12. After 1 hour, turn the dough out onto a lightly floured bench. Roll out to 2-3mm, thin is good because you are having two joined together when served

  13. With your cookie cutters, cut into shapes, no larger than 5 cm

  14. In half of your biscuits cut out a centre hole, I chose a heart

  15. Transfer biscuits to the baking trays

  16. Pop into the oven to bake for 8-10 minutes or until lightly brown around the edges. Do not over bake these beauties

  17. Cool on the trays for 5 minutes before transferring to a cake rack to fully cool

  18. Once cool, add a teaspoon of jam to the centre and sandwich together

  19. Serve, and store in biscuit tin