About the bake
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!
Method
Step 1:
Sieve the flour, baking powder and salt into a bowl and set aside.
Step 2:
In a large bowl cream the butter and sugar until pale. Beat in the egg and vanilla extract.
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.
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.
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.
Step 6:
Remove and transfer to a cooling wire and leave until completely cool before decorating.
Step 7:
The baked biscuits can be stored in an air tight container and are best eaten within 1-2 days. Alternatively, freeze your biscuit dough (wrapped in cling film) for up to 2 months. Allow to defrost in the fridge before baking.
Ingredients
- 90g Butter (unsalted) (softened)
- 100g Billington's Unrefined Golden Caster Sugar
- 1 Egg(s) (free range)
- 0.5 tsp Nielsen-Massey Vanilla Extract
- 300g Allinson's Plain White Flour
- 0.5 tsp Baking powder
- 0.5 tsp Salt
Recipe Reviews
I’m sad to say that these are the blandest biscuits I’ve ever made. They are like a slightly thicker rich tea biscuit.
I overcooked the first ones - didn't seem to be going golden so I left them in for 16 minutes - rock hard and quite bland - will need to add either more vanilla, more salt or maybe lemon flavouring. Dough formed perfectly by the way - can't understand how some people had "batter"
I’ve just been given the ‘thumbs up’ by my son’s classmates as they enjoyed birthday Concorde biscuits made with this recipe.
This makes a firm mix which is great for cookie cutters compared with other, stickier mixes that I have tried. I’ll be using this recipe from now on.
Yum!
This was a failure! The ingredients refused to blend until I added an extra half egg on top of the large one I used and there wasn’t much taste to it either. Goodness knows how others had a batter rather than a dough. Sadly won’t be using this again.
Sorry to hear your disappointment with this recipe. We hope that this will not deter you from trying more of our biscuit recipes on Baking Mad.
The only word that I can say about these cookies. DELICOUS!!!!!!!!!
Ingredients
- 90g Butter (unsalted) (softened)
- 100g Billington's Unrefined Golden Caster Sugar
- 1 Egg(s) (free range)
- 0.5 tsp Nielsen-Massey Vanilla Extract
- 300g Allinson's Plain White Flour
- 0.5 tsp Baking powder
- 0.5 tsp Salt