Basic biscuit dough

Basic biscuit dough

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(107 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

  • kcal118
  • fat7g
  • saturates4g
  • carbs13g
  • sugars5g
  • fibre0g
  • protein1g
  • salt0.13g
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Ingredients

  • 250g butter, softened
    Butter

    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

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, questions and tips

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Comments (159)

Mad about food's picture
5

I made chocolate orange ones and they were delicious!

Coco_G's picture

I've made this basic biscuit dough a few times now and usually make the pinwheels but with jam instead of caramel. Although the biscuit usually always tastes lovely and buttery, I find that the dough is so hard to handle. I often leave it to sit for a long time in the fridge but the dough it of a very sticky consistency and is quite greasy when layed out on baking paper! Does anybody have tips to solve this problem? I also find the pinwheels quite hard to slice and find that they just squish down which makes the layers undefined. I'm not sure if this is because I'm using jam instead of caramel? Help!

Coco_G's picture

I've made this basic biscuit dough a few times now and usually make the pinwheels but with jam instead of caramel. Although the biscuit usually always tastes lovely and buttery, I find that the dough is so hard to handle. I often leave it to sit for a long time in the fridge but the dough it of a very sticky consistency and is quite greasy when layed out on baking paper! Does anybody have tips to solve this problem? I also find the pinwheels quite hard to slice and find that they just squish down which makes the layers undefined. I'm not sure if this is because I'm using jam instead of caramel? Help!

biscuitbrand's picture

This is very fantastic and valuable information of making biscuits. @Smawelly do you make cookies to sell? If so or anyone, I would like to hear more, please contact me on the details below.

Stephen
www.biscuitbrand.com

mothermum's picture

What gas number do I use for these I can't seem to find it many thanks

Chesbob's picture

I made these dairy and gluten free using vitalite and Doves Farm flour, they were melt in the mouth and delicious.

Samwelly's picture

This is a fantastic recipe which I have made many times. However, just as a tip to others, best results are achieved if you simply drop balls of the dough onto a greased baking sheet using two spoons. The dough is fairly sticky and as such, virtually impossible to roll. Should you wish to roll the dough and cut out cookie shapes, you will need to refrigerate the mixture for some time and roll between two sheets of cling film to avoid sticking to work surface/rolling pin.
I do wish I had known these tips before making the cookies myself as it would have saved me lots of trouble!

Mad about food's picture
5

I made chocolate orange biscuits by replacing 50g of the flour with cocoa powder and adding the zest of 2 oranges.They were very tasty

dianejeffreywilliams's picture

Melt in the mouth!
Made Chocolate orange ones, just by adding a little cocoa powder and 1 tsp orange essence, then topping off with choc drops.
Didn't last long!

iouabook's picture

I found the recipe easy but disappointomg. I made the triple chocolate type biscuits and I found them a bit greasy and not very tasteful as a result. I think the recipe has too much butter. I will try with 150 gr next time.

Jodini's picture

Hi I want to make these cookies, but I can't measure in gramms and the on-line converter doesn't give me the exact measurement in ounces. It gives me ?.?????????

Can anybody help me please.

Thanks

Jo

gorthox's picture

250g 8.82 ounces butter, softened
140g 4.94 ounces caster sugar
1 egg yolk
2 tsp vanilla extract
300g 10.6 ounces plain flour

I rounded them off to the nearest whole amount.

islacraig's picture
5

I've made these twice, once with chocolate chips and once with dried apricots, both lovely, and didn't last long, I'll definately make these again.

B L T's picture

Me and my niece made these biscuits. We divided the mixture into three then added sultanas, coconut and cherries. Enjoyable. Will use this recipe again.

mad-baker's picture
5

OMG I am 10 years old and a mad baker I tried this recipe and it was lovely I have now made it at least 200 it is nice with chocolate or strawberry jam!!!! try this recipe it will blow your mind away

AmyLouLou33's picture

Very nice! I was initially worried because the mixture was quite wet, but they turned out perfect after 15mins in the oven. I added a few choc chips, delicious!!

almona's picture
5

I made the Chocolate cookies for my boyfriend and his friends and they were all wiped out in minutes. Will definitely make again. Delicious, melt in the mouth cookies.

greenpenny's picture

Was in a hurry to make these so didn't have time to chill them. Were sticky and knew I wouldn't be able to roll dough, so I used a small ice cream scoop and flattened with a fork a little . Delicious !!!!!

greenpenny's picture

I was in a hurry to make these so didn't chill them. Were sticky so didn't roll them , used a ice cream scoop instead, and flattened a bit. Delicious !!!!!

oliviae's picture

Very easy to make and nice buttery taste. Have made them loads of times and they always turn out well.

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Questions (18)

shauhouzi's picture

Has anyone try making it without eggs, as some of my family member don't eat eggs?

nadiacolette's picture

Can the biscuits be frozen once they're cooked?

goodfoodteam's picture

Hi there, for best results we would suggest freezing the dough before baking and defrosting before baking.

boss.baker's picture

How many biscuits will this make?

Mad about food's picture
5

I made 26

goodfoodteam's picture

Hi there, this recipe makes approx. 30 biscuits.

saschlet's picture

Has anyone tried making these with xylitol instead of sugar? Any tips? Txs!

ksm2002's picture

What heat does the oven need to be on ?

goodfoodteam's picture

Your oven should be set at 180C/160C fan/gas 4.

katieburling's picture

Just baked these - fabulous and super easy. How long should they last once baked if stored in an air tight tin ?

goodfoodteam's picture

Hi Katie. The biscuits should last about a week if kept in an airtight container in a cool dark place.

candyflosslover's picture

are they hard cookies or soft cookies?

Deedee.uk's picture

They are hard biscuits once they have been left for 10 minutes to cool down.

treaclethearcher's picture

What temperature?

goodfoodteam's picture

Hi there,
You heat oven to 180C/fan 160C/gas 4. 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, warm cookies to a cooling rack to firm up.

Deedee.uk's picture

In my experience, this dough is not easy to scoop? It is a dry dough and should be rolled out and cut with cookie cutters . Maybe your egg was very large ? Mix should be dryish.

ETurner83's picture

Mine was very runny but I used stork instead if butter

Tips (2)

Jess_sian's picture

For anyone that isn't sure on the temp of the oven I found the following via the ultimate biscuit guide: Heat the oven to 180C/fan 160C/gas 4. Make a batch of the basic biscuit dough, then chill until firm, roll out and cut out shapes as above. Bake on a non-stick baking tray for 10-12 minutes until pale golden colour. Carefully transfer to a wire rack to cool and crisp up.

maceykins's picture

I'm making these in Germany where it is difficult to get hold of vanilla essence. The closest I've found is vanilla sugar which comes in little sachets. I included the weight of the vanilla sugar in with the caster sugar then added a little water to make the consistency right and the finished result seemed ok!