Basic biscuit dough

Basic biscuit dough

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(99 ratings)

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Cooking time

Prep: 5 mins Cook: 15 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
118
protein
1g
carbs
13g
fat
7g
saturates
4g
fibre
0g
sugar
5g
salt
0.13g

Ingredients

  • 250g butter, softened
  • 140g caster sugar
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 300g plain flour

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Method

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.

Recipe from Good Food magazine, March 2007

Comments, questions and tips

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Comments

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cherylroberts's picture

cookie dough isnt meant to be rolled out, its a dough!! not a pastry, nowhere on the recipe does it tell you to roll out so if you have done and it hasnt worked thats you're own fault, you can either handle into balls and flatten slighty on the tray or you can shape into one long sausage shape with your hands, chill or freeze then cut slices off to bake as required, if you did roll out the dough then they are likely to burn as they will be too thin

yumiokd's picture
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it's too buttery for me...

bluerose35's picture
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Fantastic recipe, biscuits turned out great me and my son loved them. I used almond extract instead of vanilla, then done some with choc chips for my son. Definately be making more of these.

dtemple's picture
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This is the best biscuit recipe. I make the chocolate ones and when the dough is ready I put it into cling film and form a sausage shape which then goes in the freezer. Anytime we feel like a couple of biscuits, I put on the oven, slice off a few rounds from the frozen dough and there's fresh, tasty biscuits available in minutes! Great stuff!!

mamaninie's picture

Don't bother using cookie cutters with the kids for this recipe, as it is far too loose and buttery! Space them quite far apart too Very delicious though - a bit too much vanilla extract for my taste, I would reduce it to 1 tspn max. For kids I would just do round shapes or roll into a log, freeze and then slice. They can then do faces with raisins/bits of fruit before cooking or decorate with icing and bits and pieces once cooled

nezzmellor's picture
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Great, you can add anything to it. Have used this hundreds of times now and it's always a hit. Variations I've used are mixed spice, oats, golden syrup, raisins, cherries, chocolate and cocoa powder, peanut butter... literally anything you want!

k8y1984's picture

Hi if anyone can inform on how long you can keep the dough chilled and in the freezer. thanks

lobake's picture
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This is a great basic recipe, have used it lots of times and it never fails, I have added white choc chunks and Macadamia nuts...yum !

08thankarajd's picture

cool and crunchy biscuits! even better when brushed with milk before baking

marianunney's picture
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Very easy to make, I made lemon biscuits. I'd have to agree that there may be a bit too much butter. The end result was very tasty nonetheless.

golondon's picture

And then it all burnt to a crisp (pure black) in under 15 mins. I'm very, very disappointed.

golondon's picture

I have idea why everyone loves this recipe. Awful, awful, awful. Far too much butter so a nightmare to roll out. Got stuck in all my daughter's cookie cutters & now I'm watching thru the oven door and it's all turned into one huge mess as everything expanded. I'm no expert cook but I could have created a better recipe than this. I'm more than disappointed as the biscuits were supposed to be a present to give tomorrow. I would NEVER recommend this recipe. Grrr...

emilyhoddell's picture

thses are spo nice i made these for a las vegas themed party and make buiscit dices and playing cards defo every ones frav !

bethany-lynn-ox's picture

hi.
quick question.
i am 15 almost 16 and have promised my boyfriend i will cook him a meal for his birthday (little romantic thing between us).
i am a good cook and study hospitality anyway at school.
i am going to make desert for his whole family and wanted something sophisticated but something the children would like too.
i have come across the cookie dough crumble on here and was wondering if i could make it using this recipe?
for the 1 wonderfull reason of im not sure you can even buy fresh cookie dough in the UK. *laugh out loud*
i was wondering if this would work and just use this as an alternative if somebody could be so polite to give me feedback a.s.a.p i would be ever so gratefull.
thank you for even reading this.
bethany
x

saharmir's picture
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I made this with crushed almond and added some sugar, it was really delicious.

lisel1969's picture
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Had a disaster with the lemony ones, the icing looked revolting and just melted into the biscuits. They didn't look anything like the one in the photo, although they tasted ok.

Had more success when I put some chocolate chips into the basic dough - gorgeous

elelor's picture

These are sooo yummy and easy to make!
Popular variations include ginger (adding 2 balls chopped stem ginger and 1 tbsp ginger syrup) and coffee and walnut (2 tsp coffee and 100 roughly chopped walnuts!) Yum

holliewebb's picture

i made the chocolate ones and i was worried that they didn't seem to be cooked after 16 minutes but once cooled they were actually perfect, moist and gorgeous as the chocolate chips had melted :) i had a disaster with the lemon ones tho as i tried to use 'candarel' instead of sugar, they ended up savory and nice with cheese, but i will make again with proper sugar :)

nat2284's picture
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i love this recipe - its great as a quicky to keep the kids happy. does anyone have any other variations on it, id love the peanut butter recipe if anyone has it?

mollymolly's picture

Does anyone else find this recipe really hard to roll out?

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