Biscuit Recipes that are tried, tested and just work over and over and over are gold! Who agrees?
Bookmark this Biscuit Recipe and then any time you just want to throw together a quick batch, you can whip out this Biscuit Recipe and know you’re onto a winner.
The best thing about this biscuit recipe is that it’s versatile. You can add pretty much whatever you like (just don’t add too much of a good thing) and your biscuits will be gobbled up. We’re thinking you might want to double this biscuit recipe every time you bake. OR split the batch between two containers and hide one.
Because if your house is anything like ours, home made biscuits never last long!
It’s hard to resist a good biscuit … Give this super easy biscuit recipe a try!
With this super easy and versatile biscuit recipe, you can spice up your bickies with almost anything! Add some cocoa powder for a bit of extra chocolatey goodness, a handful of chocolate chips or some dried fruit to sweeten them up! Even leave them completely plain and have it with a cup of tea. You could dip half the biscuit into melted chocolate if you want to be really fancy or dust with cinnamon and sugar before you bake.
This biscuit recipe gives you a batch of biscuits that are an excellent addition to any occasion! Chuck them in the kid’s school lunches, or serve them up for your friends with a cuppa!
Allergies in the family? Not a problem! Substitute the butter for any dairy-free spread, or use gluten-free self-raising flour instead!
Once you’ve tried this Biscuit Recipe, we’d love to hear your thoughts in the comments below. Or if you have a favourite recipe of your own, we’d love you to share it with us. Simply POST YOUR RECIPE and we’ll share it with thousands of other Mums who say “Thank You So Very Much!”
If you like to have a few biscuit recipes up your sleeve, you might like to try some of these:
- Arnott’s Famous Monte Carlo Biscuits
- Amaretti Biscuits
- YoYo Biscuits
- Bluey and Bingo Biscuits
- The Best Anzac Biscuits
Ingredients (makes 30 )
- 250g butter (or dairy free spread or coconut oil)
- 1 cup sugar (white, brown, raw, coconut sugar)
- 1 egg
- 2 cups self-raising flour (or 280g gluten-free self-raising flour)
Method
- Preheat oven to 190 degrees. Prepare baking tray with cooking oil spray and baking paper.
- Cream butter and sugar (in your kitchen mixer or with beaters) until it is light and fluffy.
- Beat in egg.
- Mix in self-raising flour slowly using dough attachment or by hand
- Roll small balls of dough in your hand and place on baking tray. Flatten with a fork.
- Bake for 12-15 minutes
Notes
When adding flavours add powdered ingredients such as cocoa and almond meal, and small stuff like chia seeds and desiccated coconut to the creamed butter and sugar before adding flour. Chunky stuff like chocolate chips and dried fruit should be added after the flour. I have made so many variations on this I can't even remember them all! Some of my favourites have been: Quadruple chocolate - 1/4 to 1/2 cup of cocoa with milk, dark and white chocolate chips. Super coconut - unrefined coconut oil instead of butter then desiccated coconut and coconut chips. Fruity - dried currants, dried blueberry and dried apricot, all finely diced. Christmas - 2 tablespoons of cinnamon, 1 teaspoon of nutmeg, one teaspoon of mixed spice and one cup of mixed dried fruit.
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