I think it’s always good to have a fail safe basic butter biscuits recipe that you can call on at a moment’s notice. It’s one of those things everyone should have up their sleeve.
I like this one because depending on the type of biscuit you’re planning on making, you don’t have to refrigerate the dough first. Unless you’re making some delicate shapes, you can easily get away without it.
This recipe is very adaptable – add chocolate chips, add a curd, add colouring – it handles it all well, and it’s very good at keeping it’s shape too.
You can even cut out a little and fill in with hard boiled sweets – when it comes out the oven, leave for a few minutes so that the sweets can set again, but not too long as they’ll harden and stick on the tray. Then you’ll need a jackhammer to get them loose again!
Cut the insides out and replace them with a different colour – that’s super effective and very pretty!
- 225g butter
- 200g sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 400g all-purpose flour
- ½ tsp. baking powder
- ½ tsp. salt
- Preheat over to 180C
- Add butter & sugar into the Thermomix® Bowl. Mix at speed 4/10 seconds.
- Add the butterfly and mix at speed 3 for 60 seconds
- Add 2 eggs, vanilla, flour and other ingredients, then mix speed 4/30 seconds
- Set on the dough setting for 1min 30 seconds and tip out into a bowl. If it's looking very sloppy you will need to refrigerate it for up to 30 mins, but it should be okay immediately.
- When you're ready to roll out, tip it out onto a well-floured tray. Roll out, or make balls, and proceed with your cookie making fun.
- Place on a tray and bake for 8 - 15 minutes, depending on the size of the cookie.
- Allow to cool a little before lifting the biscuits.
