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Basic Biscuit Dough
27Total Time
15Prep Time
12Bake Time

Basic Biscuit Dough

188 Reviews

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!

27Total Time
15Prep Time
12Bake Time


  1. Step 1:

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

  2. Step 2:

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

  3. 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. 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. 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. Step 6:

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

  7. 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. 


    • 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


  • Large bowl
  • Food mixer/electric hand mixer with beater attachment
  • Cling film
  • Rolling pin
  • Cutters
  • Baking sheet
  • Wire cooling rack
  • Air tight container

Nutritional Information

per 23g
  • 109cal Energy
  • 4.1g Fat
  • 2.4g of which Saturates
  • 16g Carbohydrates
  • 5.1g of which Sugars
  • 1.8g Protein
  • 0.16g Salt

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