Easy biscuits
A simple and versatile biscuit (cookie) recipe
Servings 6 biscuits
Equipment
- 1 mixing bowl
- 1 wooden spoon
- 1 baking tray with greaseproof paper
Ingredients
- 50 grams Butter
- 50 grams Caster sugar
- 100 grams Self Raising flour
- 1 tbsp Golden syrup
Instructions
- Heat oven to 180 degrees (fan)
- Cream the butter and sugar together with a wooden spoon, or use a stand mixer, until you get a soft ice cream consistency. It should take 2 minutes
- Add the flour and golden syrup and continue mixing for another 2 or 3 minutes, until it forms a dough
- Roll in to 12 balls and place on a baking tray lined with greaseproof paper. You'll want to leave some space between them, as they will expand. Press down the tops with a fork.
- Bake in the oven for 5-10 minutes, until the biscuits are a light golden brown.
- Remove from the oven, and leave to cool on the tray for 10 minutes, then put them on a cooling rack to finish cooling. (or grab one while they're warm and gooey)
Notes
Want something a but different. Try adding 25 grams of chocolate chunks.
You can also add raisins, apricots or other dried fruit. I have used 25g of stem ginger to make a nice soft ginger biscuit.
This recipe is easy to double or triple. I did this recently and made three different flavours, just by separating the dough out.
To get even sized biscuits you can roll your dough in to a sausage shape then cut in to 6 pieces.