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. We have made these biscuits in the Dualit Food Processor.
- 1 egg
- 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
- Cool on a rack.
- For special occasions, cut out each biscuit with a cookie
cutter to achieve even shapes.