Butter Cookie Biscuits
- 175g Butter
- 200g Caster sugar
- 2 Eggs
- 1 tsp Vanilla extract
- 400g Plain flour
- 1 tsp Baking powder
- 1 tsp Salt
- 300g icing sugar to decorate
These are hands down the easiest and tastiest biscuits in the world. They’re perfect to give as gifts, cut into shapes and popped into cellophane bags tied with ribbon.
The dough freezes well too, so although the dough will look like a lot, you don’t have to use all of it.
Of course, the recipe comes from Nigella Lawson, whose cookbooks were my go-to when my children were small. I learned a lot from Nigella, so I’m happy to credit the domestic goddess for these.
Method
- Cream the butter and sugar together, then add in the vanilla and eggs. In another bowl combine the dry ingredients.
- Add the wet to the dry and mix together thoroughly. Nigella advises adding more flour if your mixture is too sticky.
- Halve the dough, wrap each half in clingfilm then pop in the fridge for an hour.
- After an hour, preheat the oven to 180C (Or lower for fan assisted ovens).
- Roll out the dough on a floured surface, to a 1/2 cm thickness, cut using cookie cutters and place on a baking tray.
- Bake for 8-12 minutes and cool before icing.
One of the great things about these biscuits is their versatility, use for any occasion or simply enjoy with a cuppa!
