Easiest ever biscuits
- Lulu Grimes
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makes 24
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 4.5 out of 5.88 ratingsRate
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The simplest biscuits you and the kids will ever bake. We’ve stamped clean toys into these to decorate them – try your own favourite patterns
Freezable
Nut-free
Vegetarian
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We made this recipe using Kerrygold butter. With just five ingredients in the biscuits, using top quality ingredients makes a difference and Kerrygold gives natural golden colour and plenty of flavour.
Make sure your Kerrygold butter is softened but still holding its shape, which will help it whisk easily to become creamy and smooth.
Ingredients
Nutrition
Units:
MetricUS
-
200g Kerrygold unsalted butter
softened
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200g golden caster sugar
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1 large egg
-
½ tsp vanilla extract
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400g plain flour
plus extra for dusting
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Nutrition: per biscuit
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kcal161
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fat7g
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saturates4g
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carbs21g
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sugars8g
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fibre1g
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protein2g
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salt0g
low
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Method
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step 1
Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Put the butter in a bowl and beat it with electric beaters until soft and creamy. Beat in the sugar, then the egg and vanilla, and finally the flour to make a dough. If the dough feels a bit sticky, add a little bit more flour and knead it in.
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step 2
Pull pieces off the dough and roll them out to about the thickness of two £1 coins on a floured surface. The easiest way to do this with small children is to roll the mixture out on a baking mat. Cut out shapes using a 9cm biscuit cutter, or a use the rim of a small glass and peel away the leftover dough around the edges. Press some clean toys gently into the biscuits, making sure you make enough of a mark without going all the way through. Re-roll off-cuts and repeat.
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step 3
Transfer the whole mat or the individual biscuits to the baking sheet and bake for 8-10 mins or until the edges are just brown. Leave to cool for 5 mins, then serve. Will keep for three days in a biscuit tin.
Recipe from Good Food magazine, April 2017
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A star rating of 4.5 out of 5.88 ratings
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