Basic biscuit dough

Basic biscuit dough

  • 1
  • 2
  • 3
  • 4
  • 5
(114 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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!
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!
biscuitbrand's picture
biscuitbrand
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 www.biscuitbrand.com
mothermum
22nd Aug, 2015
What gas number do I use for these I can't seem to find it many thanks
Chesbob
27th Jul, 2015
I made these dairy and gluten free using vitalite and Doves Farm flour, they were melt in the mouth and delicious.
Samwelly
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
5.05
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
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!

Pages

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!
ksm2002
13th Aug, 2014
What heat does the oven need to be on ?
goodfoodteam's picture
goodfoodteam
2nd Sep, 2014
Your oven should be set at 180C/160C fan/gas 4.

Pages

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!