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Basic biscuit dough

Basic biscuit dough

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(104 ratings)

Prep: 5 mins Cook: 15 mins

Easy

Makes about 30 cookies
This simple recipe for cookie dough can be adapted to suit your tastes- experiment with different shapes and flavours

Nutrition and extra info

  • Freezable
  • Easily doubled / halved
  • Vegetarian

Nutrition per serving

  • kcalories118
  • fat7g
  • saturates4g
  • carbs13g
  • sugars5g
  • fibre0g
  • protein1g
  • salt0.13g
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Ingredients

  • 250g butter, softened

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g caster sugar
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 300g plain flour

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Method

  1. Mix 250g softened butter and 140g caster sugar in a large bowl with a wooden spoon, then add 1 egg yolk and 2 tsp vanilla extract and briefly beat to combine. Sift over 300g plain 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.

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Comments (158)

maude_coll's picture

I have made these cookies. They came out very well and i enjoyed making them.

Deedee.uk's picture

I work in Food Tech at a secondary school. We use this recipe every year for our open evening for prospective parents. We normally make about 12-14 batches,( 400 biscuits !) and vary them with lemon, chocolate and vanilla. The aroma attracts lots of visitors to our room, and we never have any left over. Easy to prepare dough in advance, and simple for our younger students to make and roll out.

duncanwil's picture

I made the chocolate variant and they were very melt in the mouth but the mixture didn't spread in the oven.

angelllp's picture
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love the recipe.. tried it last night and it turned out great
very buttery

marbucks's picture

Brilliant recipe ... Grated some lemon zest and added some chocolate chips too... My little girl loved them.

cookingcate's picture

I have made this recipe twice. The first time with butter and they turned out fine. The second time I used soft Stork and a hand mixer to mix. I was left with an unrollable dough and had to kneed in about 50g more flour to get something I could work with. Turned out absolutely delish though, even better than the first batch with butter.

amybruton's picture

Brilliant recipe, added almond extract instead of vanilla. Left out nuts as im not keen on them.
Also I find in order to have defined and easy to roll biscuit. Put the doe in a plastic bag in the fridge for 1 hour before hand. Seems to make all biscuits easier to roll and cut out.

pauline_toole's picture

OK, maybe I'm being thick, but at what temp, and for how long, do you bake 'em for?

baxter's picture

180C/fan 160C/gas 4 for 12-15 mins (see Tip)

koolk_2009's picture

Lovely! With a subtle lemon flavour, I added dried blueberries too.

koolk_2009's picture

Lovely! with a subtle lemon flavour. I added dried blueberries too.

koolk_2009's picture

Lovely! with a subtle lemon flavour. I added dried blueberries too.

vintagemunchkin's picture
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Loved it. Very easy and super lemony! I'll definitely use it again and play with variations...

anisaahmed's picture
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turned out really nice, eventhough using as much flour as possible it still stuck on the surface, decorated theese with jam for that kick

puggiebear777's picture
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at first dough does,nt look right,but after cooked everyone loved it,in fact i cant cook fast enougth for them!!!!

vicki_g's picture
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Very easy & versatile basic recipe - only your imagination limits you from here!

rachelandrew1986's picture
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I used clover instead of butter and instant hot choc powder instead of cocoa (I was using up leftovers!) and theyvturned out beautifully :)

wigglep's picture

On my plan to take for our Easter Table With the coffee ladies. Yum!

romsey84's picture
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Used lemon zest and lemon icing - really crisp and tasty. Perfect - will definitely use this recipe again and again.
Froze half dough and second batch came out as well as the first.

ebsnare's picture
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Brilliant and easy biscuit recipe. I added the juice and zest of a lemon and smothered them with lemony water icing. I also had to substitute some of the plain for self-raising flour, so they had a slight shortbread-y texture, but still delicious. Next time I'm making chocolate ones!

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