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)
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
- 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 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.