top of page

Gluten Free Shrewsbury Biscuits

Makes 18. Takes 1 hour.

Probably the first biscuit I ever ate. The Shrewsbury is the New Zealand take on the Jammy Dodger, with the only difference being that Shrewsbury's have a strictly strawberry only filling where as the Jammy Dodger can be strawberry or raspberry. Other than that, they are basically the same. Both have two shortbread type biscuits, with a whole in the centre of one so that the filling can peak out.

If you are looking for an accurate cookie cutter - I got mine from Dexam. They come in a 4 pack with custard cream, bourbon biscuit, and Iced Ring cookie cutters. This isn't an affiliate link, I just am often asked where I bought them from! Look, I'm going to be honest, I don't have a lot else to say about these bikkies. They are a classic, the foundation to an afternoon tea, always in your nan's pantry. They are what they are. Here's the recipe.


  • 120 grams of butter

  • 1/3 cup of caster sugar

  • 1 egg

  • 2 drops of vanilla essence

  • 150 grams of flour

  • 1/4 tsp xanthan gum

  • 1/2 tsp of baking powder

  • Pinch of salt

  • 1/2 cup of seedless strawberry jam


  1. Preheat the oven to 180° celsius, bake. Line a flat baking tray with baking paper.

  2. Cream the butter and sugar together until combined.

  3. Add egg and vanilla essence and beat again.

  4. Sift in the gluten free flour, baking powder, xanthan gum, and salt.

  5. Mix in the dry mixture until you form a dough.

  6. Rest in the fridge for 30 minutes, this will make it easier to work with.

  7. Sprinkle gluten free flour on a flat surface and a rolling pin and then roll out the dough to just under a centimetre thick.

  8. Cut out the biscuits with a crimped circle cookie cutter, and for half of the biscuits cut out a smaller hole in the centre.

  9. Place biscuits onto the lined baking tray. You can put them quite close together as they won't spread too much.

  10. Bake for 12-15 minutes of until lightly golden.

  11. Remove from the oven and let them cool.

  12. On the half of the biscuits that doesn't have a hole, put a teaspoon of raspberry jam in the centre and then lightly squeeze together with a holed biscuit so the jam slightly comes up in the middle. Repeat with the rest of the biscuits and enjoy with a cuppa!


bottom of page