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Rolled out biscuit dough with stars cut out Tried & Tested

Basic biscuit dough

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3.111 stars based on 9 ratings

This biscuit dough is a fun mix which is ideal for rolling out and using cutters to create the biscuit of your choice.  Easy to make and fun to decorate.  Don’t forget to freeze your leftover dough for another baking day!

Key Information

  • Prep:
  • Bake:
  • Serves:20
  • Skill level:easy

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Ingredients

  • 90g 3¼ oz Butter (unsalted) softened
  • 100g 3½ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 1 1 Egg(s) (free range)
  • ½tsp ½tsp Vanilla extract (we use Nielsen-Massey)
  • 200g 7⅛ oz Plain white flour (we use Allinson) Plain white flour
  • ½tsp ½tsp Baking powder
  • ½tsp ½tsp Salt

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Sieve the flour, baking powder and salt into a bowl and set aside.

    Ingredients for this step

    • 200g 7⅛ oz Plain white flour (we use Allinson) Plain white flour
    • ½tsp ½tsp Baking powder
    • ½tsp ½tsp Salt
  2. Classic mode Step 2

    In a large bowl cream the butter and sugar until pale. Beat in the egg and vanilla extract.

    Ingredients for this step

    • 90g 3¼ oz Butter (unsalted) softened
    • 100g 3½ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 1 1 Egg(s) (free range)
    • ½tsp ½tsp Vanilla extract (we use Nielsen-Massey)
  3. Classic mode Step 3

    Add the flour to the butter mix and mix until the dough is formed.  Wrap the biscuit dough in clingfilm and chill for at least one hour.

  4. Classic mode Step 4

    Preheat the oven to 170°C (150°C fan, gas mark 3). Roll the dough out on a lightly floured surface to about 0.5cm.

  5. Classic mode Step 5

    Cut out the biscuits and transfer to baking sheet. Roll up the trimmings and repeat stages above to make more biscuits. Bake for 8 – 12 minutes until golden.

  6. Classic mode Step 6

    Remove and transfer to a cooling wire and leave until completely cool before decorating.