Basic biscuit dough

Basic biscuit dough

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(118 ratings)

Prep: 5 mins Cook: 15 mins


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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  • 250g butter, softened



    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


  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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biscuitbrand's picture
12th Nov, 2015
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
22nd Aug, 2015
What gas number do I use for these I can't seem to find it many thanks
27th Jul, 2015
I made these dairy and gluten free using vitalite and Doves Farm flour, they were melt in the mouth and delicious.
27th Apr, 2015
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
26th Apr, 2015
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
12th Apr, 2015
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!
8th Nov, 2014
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.
2nd Nov, 2014
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
9th Nov, 2014
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.
19th Oct, 2014
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.


13th Aug, 2014
What heat does the oven need to be on ?
goodfoodteam's picture
2nd Sep, 2014
Your oven should be set at 180C/160C fan/gas 4.
25th Feb, 2014
Just baked these - fabulous and super easy. How long should they last once baked if stored in an air tight tin ?
goodfoodteam's picture
10th Mar, 2014
Hi Katie. The biscuits should last about a week if kept in an airtight container in a cool dark place.
3rd Dec, 2013
are they hard cookies or soft cookies?
13th Dec, 2013
They are hard biscuits once they have been left for 10 minutes to cool down.
27th Jul, 2013
What temperature?
goodfoodteam's picture
17th Oct, 2013
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.
13th Dec, 2013
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.
4th Jul, 2015
Mine was very runny but I used stork instead if butter


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