Basic biscuit dough

Basic biscuit dough

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(118 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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Delia De Ponte Yiannakakis's picture
Delia De Ponte ...
16th Dec, 2017
16 Dec 2017 Ive just made this dough and put it in the freezer for 20 minutes. Ive taken it out to roll out so my noys can use cookie cutters to make Christmas shapes. It is awfully wet and impossible to roll out without masses of dough breaking up onto the roller. ive added extra flour but now have rolled it back into a ball and chilling it again. Im disappointed as i was hoping for an easy kid friendly recipe.
Oopsey
18th Nov, 2017
We prefer soft brown sugar to caster sugar. Will this recipe work using it?
ginajoll
27th Oct, 2017
3.8
Hi there. If you check out the Red Nose cookies, it uses the basic dough and seems to say 160C for 20 minutes. As it also says 180C if using fan oven for the same time, it looks as if this is a good recipe, badly written. Anyway, from baking experience I would say try 160C for 15 minutes and check to make sure they aren't burning. (They are sugary and thin, so it will happen.) I'll also post this as a general comment (it was originally a reply), as I think it's pretty poor that no-one bothers to check what their own website is saying.
purple-evie
5th Oct, 2017
What oven temperature and how long?
ginajoll
27th Oct, 2017
3.8
Hi there. If you check out the Red Nose cookies, it uses the basic dough and seems to say 160C for 20 minutes. As it also says 180C if using fan oven for the same time, it looks as if this is a good recipe, badly written. Anyway, from baking experience I would say try 160C for 15 minutes and check to make sure they aren't burning. (They are sugary and thin, so it will happen.) I'll also post this as a general comment, as I think it's pretty poor that no-one bothers to check what their own website is saying.
Lynn7856
1st Oct, 2017
Where, in this recipe, does it tell you what temperature I should set my oven?
MummyAbey
22nd Sep, 2017
3.8
Too sugary for me, I will try reducing the sugar next time or adding an extra egg/yolk. Otherwise good recipe.
NunoCast's picture
NunoCast
27th Jan, 2017
5.05
Fantastic! I divided the dough into three portions and added different flavours to each. Then chilled for about 15 mins on the freezer (since you can't roll it out without chilling) and could make different shapes and sizes.
Mad about food
14th Jun, 2016
5.05
I made chocolate orange ones and they were delicious!
Coco_G
24th Jan, 2016
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!

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ExistentialStar
20th Oct, 2017
How many biscuits would be 'one' serving?
goodfoodteam's picture
goodfoodteam
25th Oct, 2017
Thanks for your question. A serving is based upon one biscuit if you make thirty out of the dough.
biscuitbrand's picture
biscuitbrand
12th Nov, 2015
Has anyone used this recipe and made large quantity of biscuits or cookies? Please contact me Stephen on contact@biscuitbrand.com www.biscuitbrand.com
shauhouzi
29th Jul, 2015
Has anyone try making it without eggs, as some of my family member don't eat eggs?
nadiacolette
8th Jun, 2015
Can the biscuits be frozen once they're cooked?
goodfoodteam's picture
goodfoodteam
10th Nov, 2015
Hi there, for best results we would suggest freezing the dough before baking and defrosting before baking.
boss.baker
10th Apr, 2015
How many biscuits will this make?
Mad about food
26th Apr, 2015
5.05
I made 26
goodfoodteam's picture
goodfoodteam
24th Apr, 2015
Hi there, this recipe makes approx. 30 biscuits.
saschlet
8th Jan, 2015
Has anyone tried making these with xylitol instead of sugar? Any tips? Txs!

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emoli's picture
emoli
25th Aug, 2017
5.05
If you wanted to try something different, go to the lemon sherbet jammy dodgers recipe and use the cream out of that with these biscuits because they taste delicious and it's really simple.
Jess_sian
4th Aug, 2016
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
19th Feb, 2015
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!