Shrewsbury Butter Biscuits (eggless)

shrewsbury eggless butter biscuits easy recipe
  • Prep Time
    10 min
  • Total Time
    25 min

The ultimate butter biscuit made with only 5 ingredients. Soft, yet crunchy and totally melt-in-the-mouth, they are a favourite all over the world. They are also easy to make and require no special equipment or even cookie cutters. I also love the fact that they are eggless.

The dough can be made several days in advance so they are easy to make and bake when you need them. Store the uncooked dough in the fridge. It can also be frozen for up to 3 months. Defrost fully before shaping and baking.

I use this Oddy baking paper from In my experience, it is the best quality found here in India and it can be reused many times.

I use Amul salted butter for this recipe. If you are using unsalted butter, add a small pinch of salt to the recipe too.  

You can easily shape these cookies by hand without rolling it out and using cookie cutters. If you prefer to make shapes, I recommend taking half out of the fridge first to roll and shape, as the dough is quite soft and it quickly becomes hard to work with.

Yield: 25 cookies

Snow White Themed Food Ideas

I used this recipe for these bow cookies for our Snow White party.



    Preheat the oven to 180 degrees Celsius

    easy shrewsbury eggless butter biscuits recipe

    Keep the ingredients ready. Star by weighing out the butter so it has time to soften up a bit while you measure out the other ingredients.

    easy shrewsbury eggless butter biscuits recipe

    Cream the butter and sugar until pale yellow in colour. The butter should be soft but not melted. I use a KitchenAid stand mixer for this job but a hand mixer will work just as well.

    easy shrewsbury eggless butter biscuits recipe

    Mix the vanilla essence into the creamed butter and sugar mixture

    easy shrewsbury eggless butter biscuits recipe

    Add the baking powder to the flour

    easy shrewsbury eggless butter biscuits recipe

    Add the flour one spoonful at a time while mixing.

    easy shrewsbury eggless butter biscuits recipe

    And the dough is ready. It is very soft -yet not sticky. Leave it to rest for min 10 min in the fridge (or 5 min in the deep freezer if you are in a hurry) to harden up a bit, which will make it easier to shape or roll out afterwards.

    easy shrewsbury eggless butter biscuits recipe

    Sprinkle flour onto your clean kitchen counter and roll the dough flat using a rolling pin. Shape the biscuits with a cookie cutter of your choice. OR roll the dough into small balls in your hands and gently press down on to the oven tray lined with baking paper. This is what I have done here. It's easy and it works well if you don't need a specific shape.

    easy shrewsbury eggless butter biscuits recipe

    Bake in the oven for 10-12 min at 180 degrees Celsius or until they start turning slightly darker around the edges. These biscuits will remain white in colour so don't worry if the middle still looks a bit pale. Cool down at room temperature until cold. Store in an airtight container for up to 10 days. These biscuits are a bit fragile so be careful not to shake the container too much. Happy baking :-)

    You may also like

    Recipe Reviews

    Avarage Rating:
    • 5 / 5
    Total Reviews:( 1 )

    Leave a Review