This recipe is the simple vanilla biscuit recipe I use for all my biscuits. It also works really well with embossed rolling pins.
5 from 7 votes
Prep Time 20 minutesmins
Cook Time 10 minutesmins
Chill time 30 minutesmins
Total Time 1 hourhr
Course Bakes, Biscuits, Sweet Treats
Cuisine British, English
Servings 40small to medium biscuits
Calories 93kcal
Ingredients
200gunsalted butter
200gcaster sugar
1medium egg
1teaspoonof vanilla extract
400gplain flour / all purpose flour
1teaspoonground ginger
Instructions
Cream the butter and sugar together.
Mix in the egg and vanilla (with the optional and ginger).
Sieve in the flour and combine into a a dough. Once the dough has pulled together wrap it in cling film and pop it in for 30 minutes.
Roll out the dough to just shy of a 1cm thickness.
Cut out the shapes you want and pop the pieces on a greaseproof paper lined baking tray.
Pop the dough back into the fridge for 30 minutes.
Preheat the oven to 180 degrees/160 degrees fan oven.
Pop the biscuits in the oven for 8-10 minutes until the dough is firm to the touch and just starting to go light brown.
You don’t want them going golden brown or they will dry too hard. You can see how pale the finished biscuits are above.
Leave to cool on a cooling rack and once cold store in an air tight container.
Notes
Add ginger to give them a bit more of a fiery warmth. Use 1 teaspoon if you really like ginger. You can adapt to your taste.Store for up to 3-5 days in an air tight container.