Tuesday, 8 May 2012

Sugar Biscuits

  • 150g butter at room temperature *
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 3 cups all purpose flour
  • Pinch of salt

  1. Using a paddle attachment, mix the softened butter and sugar until combined. Do not over-mix so as to avoid the biscuits spreading whilst baking. 
  2. Add the egg and vanilla extract and mix on a low speed. 
  3. Add the flour and salt and continue to mix on a low speed until a consistent dough is formed. This shouldn't take long at all. 
  4. Shape the dough into a ball and wrap it tightly in cling film. Place this in the fridge for an hour. 
  5. Knead the dough slightly and roll out onto a well floured surface using a rolling pin.
  6. Next, cut out biscuits using a floured biscuit cutter. 
  7. Transfer onto a baking tray (lined with baking paper).
  8. Place the tray into the fridge for another 30 minutes as this will prevent the biscuits from losing their perfect shape whilst baking. 
  9. Preheat your oven to 175 °C.
  10. Bake for 20 minutes or golden brown.
  11. Leave the biscuits on the baking tray for a few minutes and then transfer them onto a cooling rack. 
* Adapted from Heather Baird's "Simple Sugar Cookies" in SprinkleBakes: Dessert Recipes to Inspire Your Inner Artist (click here for a book review). The original recipe requires a larger amount of butter as well as a little more sugar. 


* If your butter is cold, read my HOW TO post on how to bring refrigerated butter to room temperature in minutes (here)


Whilst these biscuits do take a while to complete given the 'waiting time' whilst they sit in the fridge to cool, they are surely the simplest biscuits I've ever made. Actual preparation time is close to null. They aren't fussy and the dough is extremely easy to work with.  

I refrained from decorating the biscuits even though I had originally planned to do so. They look so perfect! 

Makes 25, 3" biscuits.


  1. I love your pictures. Mine always look pants! X

  2. What a funny expression! I've never heard that one before ha ha. Other than that - a big big thanks, Rachel! xxxx

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