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Basic Butter Biscuits

This is a lovely recipe for a simple biscuit that is robust and strong but still buttery and melt in the mouth. This type of biscuit is most commonly used for heavily decorated biscuits often done with royal icing which dries hard, but these are just as tasty on their own. So its an absolute essential recipe for a baker!

Makes 40-50 biscuits


180g of plain flour

100g caster sugar

100g unsalted butter

1 medium egg

1 tsp vanilla extract


Pre-heat the oven to 180°C/fan 160°C/gas 4.

Line a baking tray with grease proof paper or a Teflon.

In a large bowl cream the butter and the sugar together until light and fluffy then beat in the egg until fully incorporated.

Beat in half of the flour then work in the other half with your hands until a smooth dough has formed.

Wrap the dough in cling film and place in the refrigerator for 30 minutes to chill.

Unwrap the dough onto a lightly floured surface and cut out circles using a medium round cookie cutter.

Place the biscuits onto a lined baking tray and e preheated oven for 10-12 minutes until lightly golden brown.

Remove from the oven and leave to cool completely before handling , the biscuits will continue to harden as they cool.

Once completely cooled decorate with royal icing, fondant flowers or enjoy plain.

nt flowers or enjoy plain.

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