Shrewsbury Biscuits Pune Style

Be the first to rate

(No Ratings Yet)

Loading...

Shrewsbury biscuits trace their roots to the English town of Shrewsbury, but the Pune cantonment version is a charming colonial-era adaptation that blends British shortbread tradition with Maharashtrian touches like fine semolina for sandy texture and green cardamom for warm aroma. These buttery, melt-in-the-mouth rounds studded with currants were a staple in Pune's colonial tea tables and remain beloved with evening chai. They bake up crisp at the edges and tender in the center, perfumed with lemon and saffron.

Nutrition Facts

Per serving (estimated)

• 140 kcalCalories
• 8 gFat
• 5 gSaturated Fat
• 16 gCarbs
• 0.5 gFiber
• 8 gSugar
• 2 gProtein
• 55 mgSodium
• 35 mgPotassium
• 12 mgCalcium
• 0.8 mgIron
• 0.1 mgVitamin C
• 200 mcgVitamin A

Ingredients

For the dough

• 1 1/2 cups (190 g) all-purpose flour
• 1/2 cup (85 g) fine semolina (rava)
• 1 cup (227 g) unsalted butter, softened
• 3/4 cup (90 g) powdered sugar, sifted
• 2 large egg yolks
• 1 tsp vanilla extract
• 1 tsp finely grated lemon zest
• 1/2 tsp ground green cardamom
• Pinch of fine sea salt

For the add-ins and finish

• 1/3 cup (45 g) dried currants
• 4 to 5 saffron strands soaked in 1 tsp warm milk
• 1 tbsp milk for brushing (optional)
• 1 tbsp coarse sugar for sprinkling (optional)

Directions

1. Preheat the oven to 170°C (340°F) and line two baking sheets with parchment paper, leaving space between cookies as they spread slightly.
2. In a small bowl, whisk together the flour, semolina, cardamom, and salt until evenly combined; set aside.
3. In a large bowl, beat the softened butter with the powdered sugar using a wooden spoon or hand mixer for 3 to 4 minutes until pale, light, and fluffy.
4. Beat in the egg yolks one at a time, then add the vanilla, saffron-infused milk, and lemon zest, mixing just until smooth.
5. Tip in the dry ingredients in two additions, folding gently with a spatula until the dough just comes together; do not overwork.
6. Stir in the currants, divide the dough into two discs, wrap in cling film, and chill for at least 45 minutes until firm enough to roll.
7. Roll out one disc on a lightly floured surface to about 6 mm (1/4 inch) thickness and cut into 5 cm (2 inch) rounds using a fluted cutter; transfer to the prepared sheets, spacing 3 cm apart.
8. Re-roll scraps, chill briefly, and repeat with the second disc. Lightly brush the tops with milk and sprinkle with coarse sugar if desired.
9. Bake one sheet at a time for 12 to 15 minutes, rotating halfway, until the edges are pale golden and the centers look set but still soft. Transfer to a wire rack and cool completely before storing.
10. Serve at room temperature alongside masala chai or filter coffee; the biscuits keep crisp in an airtight tin for up to 2 weeks.

Cook’s Notes

• For a more authentic colonial flavor, substitute rosewater for the vanilla using 1/2 tsp rosewater plus 1/2 tsp vanilla.
• Chilling the dough is non-negotiable: it prevents spreading and gives the biscuits their characteristic crisp-tender snap.
• Swap currants for finely chopped dried figs or golden raisins for a Maharashtran twist that pairs beautifully with cardamom.
• Use cold butter and rub it into the flour first for an even more shortbread-like, sandy crumb if you prefer.
• Bottled or fresh lemon zest is essential for the original lemon-flower aroma that defines a true Shrewsbury biscuit.

You might also like

Asian

Spinach and Paneer Curry

Asian

Goan Coconut Shrimp Curry with Kokum and Curry Leaves

Asian

Andhra Stuffed Eggplant Curry

Asian

Indian Mustard Fish Curry