Basic Biscuit Dough

Source: http://www.bbcgoodfood.com/recipes/3468/basic-biscuit-dough

Cooking time

Prep:5 minsCook:15 mins

Skill level

Easy

Servings

Makes about 30 cookies

This simple recipe for cookie dough can be adapted to suit your tastes- experiment with different shapes and flavours. 

Additional info

• Freezable
• Easily doubled / halved
• Vegetarian

Ingredients

• 250g butter, softened
• 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.

Tip 1

Triple chocolate treats - American-style biscuits

Heat oven to 180C/fan 160C/gas 4. Make a batch of Basic biscuit dough, substituting 50g cocoa powder for 50g plain flour. Add 85g white chocolate chunks and 85g milk chocolate chunks, then mix well. Scoop the mixture into 12 large balls onto a non-stick baking sheet. Space well apart, as they will spread. Flatten slightly, bake for 12-15 mins, then transfer the soft, warm cookies to a cooling rack to firm up.

Tip 2

Little lemony fingers

Heat oven to 180C/fan 160C/gas 4. Make the Basic biscuit dough, adding zest 2 lemons to the sugar and butter mixture. After chilling, roll out the dough to a rough rectangle, then use a pizza cutter or knife to divide the dough into long strips, about 10 x 2cm. Bake as above. For the icing, mix 140g sifted icing sugar with 4-5 tbsp lemon juice and the zest 1 lemon. When biscuits are cool, half dip them into the icing, then dry on a rack.

Tip 3

Crushed almond rounds

Prepare the Basic biscuit dough, substituting 2 tsp almond extract for the vanilla. Shape the dough into a large oval log, about 8-10cm in diameter, then roll in 100g finely chopped whole blanched almonds, pressing the nuts onto all sides. Carefully wrap in cling film, then chill or freeze. To cook, heat oven to 180C/fan 160C/gas 4, then slice off 1cm thick ovals with a sharp knife. Bake on a non-stick baking tray for 12 mins until pale gold, then transfer to a cooling rack to firm up.

Notes for baking biscuits: [Source: http://www.bbcgoodfood.com/technique/how-make-biscuits]

- The dough can be frozen for up to 6 weeks.
- Thaw for 1 hour or soft enough to slice into biscuits.

Points to remember

• Rub the butter into the flour in a large bowl using the tips of your fingers.
• Add the vanilla extract, egg yolks and sugar and mix to a dough with your hands.
• Bring the dough together with your hands.
• If you have a food processor, you can tip in the flour, add the chopped butter and pulse until the mixture looks like breadcrumbs. Add the sugar, vanilla and egg yolks and pulse again until it comes together in a dough.
• Roll the dough on a lightly floured surface, forming a sausage shape. Wrap the dough in clingfilm and chill for at least 1 hour.
• Preheat the oven to 180C/gas 4/fan 160˚C.Cut the dough into 5 mm thick slices, arrange them on greased baking sheets, spacing the biscuits so they have room to spread a little as they cook.
• Bake for 20 minutes or until the biscuits are just turning golden around the edges.
• Transfer to a wire rack to cool.
• Dust generously with icing sugar.
• The biscuits will keep fresh for up to one week stored in an airtight tin.