This is a recipe I use often when I have quite a bit of baking to do. I can flavour the dough how I like, sometimes adding some cinnamon or lemon zest depending on the occasion. I've also tried adding 2 tsp of ground ginger for a spicy treat to accompany a cuppa. I ice them too, if I have time, and have also sandwiched them together with icing for a decadent treat.
250g butter, softened not melted
1 cup icing sugar, sifted
2 1/2 cups (375g) plain flour, sifted
1 tsp vanilla extract
Beat the softened butter, sifted icing sugar and vanilla extract in a large bowl with an electric mixer until light and fluffy.
Sift the flour and add it in two batches to the butter mixture, making sure it's incorporated well each time. Knead the dough on a lightly floured surface until its smooth. Divide dough in half. Roll each half into a 25cm log and wrap in clingfilm. Refrigerate the dough for about 1 hour or until firm. You can leave the dough in the fridge for a couple of days, just make sure it's well wrapped in clingfilm so it doesn't dry out.
Meanwhile, preheat the oven to moderate 180C.
Cut rolls into 1 cm slices. Place the dough slices, approximately 2cm apart on oven trays lined with non-stick baking paper. Bake in a moderate oven for about 10 minutes or until lightly browned. Turn onto wire racks to cool.
Store biscuits in an airtight container. You can add chocolate chips, nuts or raisins to the dough either before or after you divide it in half if you want to vary the flavour.
Store biscuits in an airtight container. You can add chocolate chips, nuts or raisins to the dough either before or after you divide it in half if you want to vary the flavour.
0 comments:
Post a Comment