Who doesn’t love a little butter biscuit? These are great as you can add pretty much whatever you like to them. There are a few suggestions at the bottom for variations but you can totally get creative. You can add chopped up pecan nuts (my favourite). You can even chop up your favourite nougat and pop that in. Or your favourite chocolate (Chopped up barone is amazing) … go nuts!! (no pun intended) 😉
125g butter, softened
80ml (1/3 cup) icing sugar, sifted
1 extra large egg yolk
3 ml (1/2 tsp) vanilla essence
250ml (1 cup) cake flour
3ml (1/2 tsp) baking powder
1 ml (pinch) salt
– Preheat your oven to 180 C
– Cream butter and icing sugar together. Add the egg yolk and essence and beat well.
– Sift flour, baking powder and salt together
– Add to butter mixture and mix well to a smooth, firm dough
– Place dough on a lightly floured surface and shape into a log of about 5cm in diameter. Wrap tightly in plastic wrap and chill in the fridge or freezer until firm.
– Cut the chilled dougn into about 7mm thick slices and place on greased baking trays.
– Bake for 12 – 15 minutes, or until golden.
– Turn out onto wire racks to cool. Store in an air tight container.
*Tip – the dough can be stored for up to two weeks in the fridge.
Cherry biscuits: Add 60g red glacé cherries, coarsely chopped
Chocolate chips : Add 60g chopped up chocolate pieces
Coconut biscuits: Add 60ml (1/4 cup) desiccated coconut
Makes about 24
Recipe and photo from the Royal Cook Book