No spread biscuit recipe

You asked ( and asked again , and again) so here it is,

My go too biscuit recipie , you can make this in advance ( I do ) and leave it over night , or you can chill it before rolling and cutting. I’ve added some tips at the bottom and advice I would really reccomend you read. I use a stand mixer for all of my reciepes so I would encourage the use of this , I find it such a worthwhile investment as it makes baking with or for children so much easier , faster and cleaner. Here we go.

You will need

200g Unsalted Butter ( room temp)
200g Caster Sugar
1 Egg Lightly Beaten
410g Plain Flour
Few drops of concentrated flavouring or vanilla essence ( I use approx half a teaspoon)
Cookie cutters ( ill add links to my favorites at the bottom )

Start by mixing your butter and sugar on a low speed.

Beat your egg in a seperate cup , just enough to make sure it’s combined.

Add your egg to the mix along with the vanilla and mix in for a minute or so . At this point it may look ‘ seperated ‘ don’t worry it’s normal and will mix when we add the flour.

Add the flour a table spoon at a time until you have a thick dough . The last bits you may need to add by hand depending on the strength of your mixer.

Give it a little knead then wrap in cling film. Pop it in the fridge to chill for atleast 30 minutes.

When your dough is chilled , preheat your oven to 160 and get tyour trays ready. I use biscuit trays but normal trays with baking ( or greaseproof paper) is totally fine too.

Roll your dough to a 4 – 6 mm thickness on a lightly floured surface. I use a rolling pin with measures |( i personally prefer 6mm ) but you can use a normal pin using a pencil or dowel for the same effect just make sure your using two things of the same height for an even bisuit. Next is the fun bit cutting your shapes.

Transfer them to your sheets and bake for around 8 – 10 minutes depending on size. A lightly golden edge is perfect.

When you take them out your biscuits will still be soft so leave them a few minutes to cool before transfering them to a cooling rack.

Ensure your biscuits are completely cool before ising.

To top with decorated fondant ( ready to roll icing ) . simply roll it onto a surface dusted lightly with icing sugar so it wont stick. Cut out using the same cutters as your biscuits. I like to roll to approx 3mm.

I love to decorate mine with stamps , embossers , food colouring , sprinkles etc.

Once theyre all finished you can simply paint a tiny bit of water onto the top of your biscuit and the underside of your icing and pop them together. You can move them around a little to make sure they’re in the perfect spot.

Sealed or cello’d theyll last for around a week.

Please do tag me on instagram in your biscuits , I’d love to see what you make.

Chill your dough for as long as possible.

Once i have cut my shapes I chill them for atleast 10 or 15 minutes before baking. This ensures crisp shapes and edges. I notice they spread a little if not chilled inbetween.

Before you wrap your dough in cling film i split into 3 or 4 smaller balls so i can work quicker and its not getting too warm. Thus needing less time to chill the shapes and keep the biscuits in the best shape possible.

I use a silicone matt for rolling , cutting and baking so i don’t have to keep moving them and touching the shapes. They’re a great all rounder for any kitchen and great for helping those chilling sessions.