Friday, 5 October 2012

House biscuits

I got this lovely french biscuit stamp a while ago, and decided to share my ultimate simple biscuit recipe. The thing I like best about this recipe is you can alter pretty much all the aspects of it and still get some pretty tasty biscuits!
You will need:
100g sugar (caster, granulated, demerera, dark brown, doesn't matter)
100g butter (or margerine, I used stork for these)
1 egg
200-220g of flour (it changes from time to time)
Anything extra you'd like to put in! This can include:
  • Spices (nutmeg, cinnamon, ginger, ground cloves, allspice)
  • lemon zest 
  • vanilla essence
  • peanut butter
  • cocoa powder
I try not to put things like chocolate chips or fruit in, because then the stamp doesn't work as well.

  • Preheat the oven to 180/gas mark 4
  • Cream together the butter and sugar until light and fluffy. 
  • Beat the egg, then mix in - add any extras at this point. 
  • Sift in the flour bit by bit until you have a good consistency - not too floury because the biscuits will be dry, but not too sticky or the stamp will stick
  • Form the dough into a ball and put in the fridge for 30 minutes - DO NOT SKIP THIS STEP. It makes the dough much easier to handle
  • Form the mixture into 9 or 10 little balls on a greased baking sheet, then stamp each ball down into a flat cookie shape
  • Bake for 8-12 minutes, until they are golden-brown. Enjoy!

     The stamp I have says "Biscuits Maison" which means "Biscuits of the house" or "house biscuits", which is a nice concept I think! I like to have some about the house :)

    The biscuit will keep in a tin for about 5 days, but mine never last that long! You can also freeze the dough for 1 month and whip up a batch any time you feel like it! Let the dough defrost thoroughly before stamping and baking it.

    1 comment:

    1. these look fab! Definetly going to give these a whirl sometime soon. Top tip I've got from Gran, I think, is to put custard powder in the mix too. Just an ounce, but gives it such a nice flavour x