These are the simplest biscuits of all, and loads of fun to make with children.
Using spreadable butter makes the dough really easy to work with and it’s also a little lighter than full fat butter, as it contains a small amount of oil. The mix can be piped, rather than rolled out, but the rolling and cutting is much easier for small hands to cope with.
The baked biscuits are tasty (especially if served with some stewed fruit or mousses) but you can also ice and decorate them very easily, or dip them in melted chocolate for a special treat.
Preparation time: 10 minutes
Cooking time: 15 minutes
Makes about 18
- 85g spreadable butter
- 40g icing sugar
- 150g plain flour
- A little castor sugar for dusting
- Heat the oven to 375°F (190°C, gas mark 5). Put the butter, icing sugar and flour into a bowl and mix them together with a wooden spoon, using the back of the spoon to press the butter onto the other ingredients. When the dough is beginning to come together, pick it up with floured hands and knead it gently into a smooth ball.
- Roll the dough out onto the floured work top and cut out some shapes (or use the rim of a glass if you don’t have any cutters). Put the shapes onto a lightly greased baking tray (or line the tray with silicon or baking paper). Bake in the preheated oven for 10-15 minutes, until just beginning to colour. Remove from the oven, sprinkle with a little castor sugar and leave to cool on a rack.