Apple Marmalade
Rice and Khus /Poppy seed cake

Shrewsbury Biscuits

Shrewsbury biscuits

Since Shrewsbury biscuits are so popular in Pune I thought an ancient recipe dating from the 19th century would be appropriate. I don't know how they compare to the famed Kayani shrewsbury biscuits but this is worth a try.

a.Rich version:

450 gms flour
280 gms finely powdered sugar
280 gms butter
1/2 tsp grated nutmeg
1 tsp grated cinnamon
2 eggs
Milk, enough the mix the above ingredients together to make a dough

b.Common version:
325 gms flour
115 gms butter
115 gms powdered sugar
1 egg
Milk, enough the mix the above ingredients together.
You can add 1/4 tsp salt and a few caraway seeds.

Rub the butter into the flour until reduced to tiny crumbs.
Make a hollow in the centre of the mixture and put in sugar,eggs spice and milk. Mix together to make a moderately firm dough.
Roll it out to about 1/8" in thickness.
Cut them out with a plain cookie cutter or a glass with a 2 " diameter.
Place them in rows nearly touching each other of a clean greased baking sheet.
Bake them in a cool oven of about 250 Degrees F.
As soon as the edges are a little coloured they are done.
Remove from the oven, let them cool then keep in a airtight tin.