Basic biscuits

What to do with a long bank holiday weekend?

Big G was building a pantry door to replace the one that fell off its hinges last week, complete with built-in spice racks.

G Minor is finally on the move. She waited until I had taken her to the physio to check all was ok; less than 48 hours later off she trotted in a positively JAUNTY fashion. So she is quite content crawling about – I lay a trail of toys from one of the sitting room to the other and she bumbles back and forth.

So G Major and I made some biscuits. We made the dough after lunch, chilled it during nap time, cut them out and baked them when everyone woke up and they were ready to eat after supper.

It kept her engaged all afternoon. Also, our neighbour has had a fall and is in the hospital so we were able to send a little biscuit care package.

This recipe is very versatile. Depending on what you have in, you can make all kinds of different biscuits. Add some jam for thumbprint biscuits; sprinkle the dough with cinnamon and sugar and roll up before slicing into rounds; add boiled sweets for stained glass window biscuits; add any dried fruit or nuts; leave them plain and ice them.

Obviously, as these are basic biscuits, I made them wearing yoga pants and drinking a Starbucks skinny caramel latte.

What you need:
250g softened butter
140g caster sugar
1 egg yolk
Splash of vanilla essence
300g plain flour

What you do

1. Cream the butter and sugar. The recipe from which this was adapted says to do that by hand but seriously, use the mixer.

2. Add the egg yolk and vanilla and beat to combine, then gently beat in the flour.

3. Add any extra  ingredients. I had chocolate chips, glace cherries and pecans to use up, so one-third of the dough got the chocolate chips and one-third got the chopped cherries and pecans. I also had some lemon curd in the fridge so I left the last portion plain for thumbprint biscuits.

4. Roll the dough up in cling film and chill for an hour. I like to do this in a sausage shape as you can then just slice through the sausage to get nice rounds and not worry about biscuit cutters.


5. Once chilled, slice or press out into rounds.

6. For the thumbprint biscuits, G Major made an indentation in each biscuit and we filled it with lemon curd.

7.Bake at 180C for about 15 minutes. I start checking at 12 minutes; these needed a little longer this time round.

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