These thin, delicious buttery biscuits have definitely become one of my new favorite things to bake. They are really quick, simple and most importantly very moreish; because you can’t just stop at one. The butter biscuits are very similar to Scottish shortbread in taste and texture however they are lot less fickle to work with. When cutting the biscuit dough you can use a normal 7cm (2 3/4in) round cutter, I went a little overboard and used one or two OK maybe 4 types of cutters.
Makes: Approx 30 Prep + Baking Time: 35 Mins
- 100g caster sugar
- 225g plain flour, plus extra for dusting
- 150g butter, softened and diced
- 1 egg yolk (this is what the original recipe says however I found the dough way too crumbly so I added in 2 and the mixture was fine, so try 1 at first and if you have the same issue as me then add an extra egg yolk)
- 1 tsp vanilla extract
- Demerara or caster sugar to sprinkle on top of the biscuits, you can also use vanilla sugar (optional)
- Pre-heat the oven to 180c/160c (fan) and prepare a few baking trays.
- Put the sugar, flour, and butter into a large bowl and rub together or pulse/blend in a food processor until the mixture looks like breadcrumbs.
- Add the egg yolk(s) and vanilla extract and bring the mixture together using your hands.
- Cover the dough in cling film and chill for up to 1hr.
- Turn the dough out onto a lightly floured plastic chopping board and knead it briefly until smooth. Putting it on the chopping board makes it easier to turn the dough when rolling it out. Roll the dough out to a thickness of about 5mm (1/4in).
- Using a pastry cutter, cut out the biscuits and transfer them to the baking tray. Sprinkle some sugar on to the biscuits to give them extra sweetness and crunch.
- Bake 1 batch of biscuits at a time and keep the uncooked biscuits in the fridge while you wait for the others to be done baking, this will stop them getting soft.
- Bake the biscuits for 10-15mins until golden brown at the edges. Leave the biscuits to cool until firm enough to handle, then transfer to a wire rack.
- Leave the biscuits to cool completely and transfer to a biscuit tin or cookie jar. They will keep well for up to 5 days.
Recipe Source: ‘Step-by-Step Baking’ by Caroline Bretherton