Line 2 baking trays with parchment and pre-heat the oven.
Put the butter and sugar into a mixing bowl and beat with electric beaters until light and fluffy or do this in a food processor.
Add the flour and pulse or beat well to make fine crumbs.
Using your hands, gather the mix together, pressing to form a smooth ball of dough.
Roll out the dough on a lightly floured surface, to a thickness of8mm/⅜”.
Press a 4cm/1.5" cookie-cutter, or egg cup, into the dough to cut circles.
Transfer the dough circles to the prepared baking tray.
Bake for 12-15 minutes until golden.
Transfer the cooked biscuits to a wire rack to cool.
Store cold biscuits in a tin.
Food processor or Electric beaters, 2 x baking trays, mixing bowl, parchment paper and cookie cutter
200°C, Fan 180°C, 400°F, Gas 6
I was worried about these before I made them but they really are delicious and so simple to make. Would be fab to ice too.
By Chris Merrick
29 Aug 2019
Delicious, and quick and easy to make -- but if you make these biscuits the size specified, the yield is something much closer to 32 than 12! :)
08 Jun 2019
Added freshly ground cardamom seeds and white chocolate chips; they disappeared very quickly,
Going to try orange zest and cranberries next time.
02 Jun 2019
Great recipe! Super simple and yummy biscuits. I swapped the butter for flora dairy free to make it vegan and added 2 tsp of chai spice mix I had made up previously. So good I immediately made another batch to give away. Thank you Doves Farm!
04 Apr 2019
A cookie texture, with a cakey interior.
I only had wholemesl rye flour, and couldn't get the dough to bind without a couple of tbsp milk added. It was easy enough to handle afterwards and cut well. The flavour is quite savoury, so needs additional flavours. I added milk choc chips to this, and will try with cheese and herbs in the future