Easy biscuits
- Good Food team
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Makes about 30 cookies
Easy
Prep: 5 mins
Cook: 15 mins
A star rating of 4 out of 5.244 ratingsRate
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This simple recipe for a basic biscuit dough can be adapted to suit your tastes – experiment with different shapes and flavours, from lemon fingers to chocolate cookies
Easily doubled
Easily halved
Freezable
Nut-free
Vegetarian
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Red Nose Day raspberry cookies
A star rating of 4.5 out of 5.23 ratings
Ingredients
Nutrition
Units:
MetricUS
-
250g butter
softened
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140g caster sugar
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1 egg yolk
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2 tsp vanilla extract
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300g plain flour
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Nutrition: per serving
- kcal118
- fat7g
- saturates4g
- carbs13g
- sugars5g
- fibre0g
- protein1g
- salt0.13g
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Method
-
step 1
Mix the butter and sugar in a large bowl with a wooden spoon, then add the egg yolk and vanilla extract and briefly beat to combine.
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step 2
Sift over the flour and stir until the mixture is well combined – you might need to get your hands in at the end to give everything a really good mix and press the dough together. Chill for 20-30 mins.
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step 3
For basic vanilla biscuits: Pre-heat the oven to 180C/160C fan/gas 4. Chill the dough for 20 - 30minutes, roll out and cut out shapes as above. Bake on a non-stick baking tray for 10-12 minutes until pale golden. Carefully transfer to a wire rack to cool and crisp up.
RECIPE TIPS
ADAPT THIS RECIPE
Read our ultimate biscuit guide to discover 10 ways of adapting this basic dough.
LITTLE LEMONY FINGERS
Heat the oven to 180C/160C fan/gas 4. Make the Basic biscuit dough, adding the zest of 2 lemons to the sugar and butter mixture. Chill for 20-30 mins. Roll out the dough to a rough rectangle, then use a pizza cutter or knife to divide the dough into long strips, about 10 x 2cm. Bake on a non-stick baking tray for 10-12 mins until pale gold. For the icing, mix 140g sifted icing sugar with 4-5 tbsp lemon juice and the zest of 1 lemon. When the biscuits are cool, half dip them into the icing, then dry on a rack.
CRUSHED ALMOND ROUNDS
Prepare the Basic biscuit dough, substituting 2 tsp almond extract for the vanilla. Shape the dough into a large oval log, about 8-10cm in diameter, then roll in 100g finely chopped whole blanched almonds, pressing the nuts onto all sides. Carefully wrap in cling film, then chill or freeze. To cook, heat the oven to 180C/160C fan/gas 4, then slice off 1cm thick ovals with a sharp knife. Bake on a non-stick baking tray for 12 mins until pale gold, then transfer to a cooling rack to firm up.
TRIPLE CHOCOLATE TREATS – AMERICAN-STYLE BISCUITS
Heat the oven to 180C/160C fan/gas 4. Make a batch of Basic biscuit dough, substituting 50g cocoa powder for 50g plain flour. Add 85g white chocolate chunks and 85g milk chocolate chunks, then mix well. Scoop the mixture into 12 large balls onto a non-stick baking sheet. Space well apart, as they will spread. Flatten slightly, bake for 12-15 mins, then transfer the soft cookies to a cooling rack to firm up.
Recipe from Good Food magazine, March 2007
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A star rating of 4 out of 5.244 ratings
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