This butter biscuit recipe forms a great dough to use as a base for any extra additions/ flavour combinations. It’s also yummy on it’s own.
- 250g Butter, softened
- 140g Castor sugar
- 1 Egg yolk
- 2 tsp. Vanilla extract
- 350g Cake flour
Mix the softened butter and castor sugar together using an electric mixer. Add the egg yolk and vanilla extract. Beat until all the ingredients are combined.
If you are using a free standing mixer, you need to swop the beater for the dough hook before adding the flour. Add the flour to the mixture, one table spoon at a time. Mix well between additions until you have used all the flour and have a soft dough consistency. Place the dough in a plastic bag or wrap in cling film and chill for 20 minutes to an hour.
Remove the dough from the fridge and roll out on a floured surface. Using a cookie cutter, cut the dough into the desired shapes and bake on a non-stick baking sheet for 15 minutes at 180°C or until golden brown in colour. Remove from the oven and leave to cool on a wire rack.
- This basic dough can be adapted to suit your taste. Have fun experimenting with different shapes and flavours. The Nicoletta March newsletter is packed with different flavour combinations.
- This dough is freezable (defrost before cooking).
- This dough can also be easily doubled in quantity.