Who doesn’t like biscuits or cookies?!?!?!?
That’s a stupid question because everyone does. (and if you don’t that’s ok, just stop reading now)
I have always love baking and cooking. I don’t know why. Maybe fond memories of watching my mum cook, cooking with my sister when she wanted to become a chef or even just eating all the yummy things that my Grandma used to make.
My favorite things to make at the moment is rolled biscuits. These are great for so many reasons.
- Easy to make with children
- Make ahead of time
- Make a large batch of dough and keep some dough in the freezer
- Can be made into fun shapes and colours
- Create your own flavours
- Creative icing designs
I have a basic recipe that I use, which is easy to modify to add some different flavours but the main recipe is so yummy that most of the time I don’t bother.
Lately I have started being lazy with the cutting out of the pretty shapes. I have been just rolling out the dough and using a knife to cut a grid leaving the edges al naturale. Still taste amazing and less fuss but for when we have parties I like to get my creativity on.
Rolled Butter Biscuits
- 175 grams soft unsalted butter
- 200 grams caster sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 400 grams self-raising flour (plus extra for rolling and kneading)
- 1 teaspoon salt
- Using a stand mixer with whisk attachments, whisk the butter and caster sugar together
- Add the eggs and vanilla extract, mix until smooth
- Change your mixer attachments to the ones used for kneading then slowly add the flour in
- Once combined then remove from the bowl and place it onto a floured mat
- Continue to work the dough by hand, adding flour if to sticky, until it no longer sticks to your fingers but not to dry that it is crumbly
- Halve it and place each half into a clip lock bag (or glad wrap if you don’t have the bags) then place into the fridge for a minimum of 2 hours.
- Pre-heat oven 180°. Once the dough has chilled, place onto a floured board (or bench), work and roll the dough out until it is between 3mm & 6mm thick.
- Cut out your shapes (You can use cookie cutters or freestyle it) continue to work and roll the dough until it is all cut out.
- Bake in oven for 5mins (this may vary depending on your oven or the size cookie cutters you use)
- Let cool
- Add cocoa powder for chocolate biscuits (just minus the amount of cocoa you use from the flour portion.
- Peppermint Oil or Extract (you may need to add extra flour)
- Cocoa and peppermint (it’s amazing)
- Lemon zest
- Icing (with added flavour if you like)
- Dust them with icing sugar