Basic Biscuit

Changing decoration can make all the difference to a plain biscuit
 to make it something special for a party

This is the go-to basic biscuit recipe I use when I need 'shape' biscuits as Mini Monster calls them. It's adapted from a recipe in The Australian's Women's Weekly book Cookies & Biscuits, and apart from the egg, it's pretty much a straight swap for wheat free and dairy free adaptations. 

The only thing I will say though is that if you're making it wheat free, the flour blend can affect the quantity needed. If you're new to baking, you might want to start with 10g less flour than recipe states and gradually add more if dough is too sticky. It's much easier that way then trying to moisten a too dry mix!

I usually only make half quantity (and add much less sugar) at a time, but unused dough will keep in the fridge for several days)

125g Dairy and Soya Free Spread (e.g. PURE Sunflower, Vitalite)

165g Sugar

4tbsp Dairy and Soya Free Cream (e.g. Oat, rice or almond)

260g Plain or Wheat Free Plain Flour

35g Self-Raising or Wheat Free Self Raising Flour

(or 295g Plain flour plus 1/4 tsp baking powder)

1tsp Vanilla Paste (or Extract)

Put dairy and soya free spread, 'cream', vanilla and sugar in a bowl.

Whisk together until pale and fluffy.

Add the flours (and baking powder, if using).

Mix with a spatula or spoon until mostly combined.

Add a little more flour if necessary and kneed lightly to form a soft dough.

Put on a lightly floured surface (if you use greaseproof paper, it reduces risk of cross contamination, as eel as making wiping worktop easier…).

Cover with cling film (reduces contamination from rolling pin, but also means you don't end up with a floury top to your biscuit) and roll out to desired thickness. 3-5mm usually works well.

Cut out biscuit shapes.

Place on baking tray.

Bake for 12-15mins at 180ºC.

If you're making jammy dodgers, put tsp jam on biscuits for last 10mins in the oven before topping with lid.