Scrolling through the blog at the start of the year, I realised I'd never posted a really simple, adaptable biscuit recipe. One that is speedy to make, delicious and extremely versatile. These little dream boats are absolutely the thing - the recipe you want up your sleeve for rainy days, afternoon teas and gifted treats.
When keeping it simple, I like to make these biscuits quite thick so they are deliciously soft in the centre and flavour them with a teaspoon of almond essence. It makes them a little different to your usual vanilla biccies and able to withstand that lashings of icing coming their way when decorating is left in the hands of a soon-to-be three year old.
The recipe here will make 24 biscuits when using a small cutters like this 6cm, fluted scone cutter (a set of these is so useful to have for all kinds of baking and play) and about 12 larger biscuits made with shaped cutters like gingerbread men etc. If you are intending to decorate the biscuits too, you might like to half the recipe so as not to over face the Smalls and keep the time frame more realistic. In this case, still use one egg and just add a handful more flour when scrunching everything into a dough if it's a little too wet.
Ingredients / Equipment
200g Caster Sugar
400g Plain Flour
1 tsp Almond Extract
Baking tray (or 2 if you're making lots)
Pre heat oven to 180°
1. Cream together the butter and sugar together. For smaller bakers, you might like to do this in advance.
2. Add flour, egg and almond extract. Stir together with a spoon until it becomes too clumpy then get your hands in and squish everything together into a dough.
3. Roll the dough to about 3mm thick (thicker than your usual biscuit (this gives you the satisfyingly soft centre) and cut out your chosen shapes. Have your baking tray close by for easy transfer. There's no need to grease or line this.
4. Bake the biscuits for 8-12 mins depending on size. They should be a nice deep cream colour, but not brown. Take them out whilst still a little soft in the middle and cool on a wire rack.
5. Decorate with royal icing and sprinkles, eat as they are, make royal icing paint for an artistic approach or dip in a lovely sugar glaze. See my fuss-free biscuit decorating post for ideas.
Vary the flavours of the biscuits with some of the following:
1 tsp vanilla extracts
Zest of lemon, orange or line
1/2 tsp rose or orange flower water
Replace 50g flour with 50g cocoa powder
You can also mix the ingredients all in one in a washing up bowl for the perfect baby-friendly bake.