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STEAM AND FROTH YOUR WAY TO PERFECT MILK
Homemade biscuits are always delicious, always impressive, and are much easier to make than people think. These are thin and crunchy and are especially good to serve with desserts. Give them a try – make them at the weekend, as the mixture likes a good rest before baking. Keep any spare biscuit dough in the freezer for instant baking.
2 tsp cream
1/2 tsp vanilla extract
125g unsalted butter, soft
100g caster sugar
25g icing sugar
150g self-raising flour
In a jug, lightly whisk the egg and then discard half of it, using a spoon.
Stir in the cream and vanilla extract.
Using the large bowl fitted with the dough blade, whiz the butter and sugars until pale and creamy. Add the egg and cream mixture, and then the flour, and pulse to mix until you have a soft, paste-like dough.
On a lightly floured board, form the dough into a long roll of about 5cm diameter, and wrap in foil or clingfilm.
Put into the fridge until the next day.
Preheat oven to 190ºC/Gas Mark 5
Using a sharp, fine knife, cut the thinnest possible slices from the dough roll for the amount of biscuits you require. Any spare dough will freeze well. Lay on a non-stick baking tray or one lined with baking parchment.
Bake for 5 minutes, but watch! The biscuits should remain pale in colour.
Cool on a rack.
For special occasions, cut out each biscuit with a cookie cutter to achieve even shapes.