Delicious plain biscuit recipe
I love a good biscuit with my tea, especially when that biscuit is a scrumptious buttery biscuit. This recipe makes delicious, not too sweet homemade biscuits that will enhance your tea drinking experience. Or eat them on their own you could even coat them in chocolate if you want an extra special treat.
Why bake your own biscuits
I love baking my own biscuits, and not just because they taste so much better. Some years ago, my new year’s resolution was to only eat my own baked biscuits. Because I like to eat a biscuit with my tea and will quite often eat one or two after dinner, I was eating quite a lot of them in a week. And when I would look at the back of the packet, I always felt horrible about this habit. Because the ones that I could buy in the supermarket were loaded with high fructose corn syrup, palm oil and E-numbers. So that year, I decided to just make my own and take control of my food.
What I found was that the biscuits were actually way tastier than the storebought ones. And for the first couple of months, I ate half of them straight from the oven. But after a while, I didn’t feel the need anymore to binge on the freshly baked goods. I also started adjusting recipes to make them with less sugar, that way, I could give them to my daughter without any guilt.
I have never looked back, and to this day, make all my own biscuits that we consume in this household. So whether you try out this recipe because you also only want to eat homemade biscuits or because you want something to do for a rainy day, I hope you find them as delicious as my family and I find them. And if you have a sweet tooth and would prefer some chocolate chip cookies, you can read the post for the quick and easy chocolate chip cookies recipe.
Some tips for your homemade biscuits
To make your biscuits melt in your mouth and crumbly, be sure to not overwork the dough. By working or kneading the dough too much, you activate the gluten, which will make the biscuits chewy.
Also, don’t let all the butter melt while you incorporate it into the flour. By letting the butter melt, you will lose the crumbliness, which also gives that melt in your mouth feel.
I personally prefer to use granulated sugar in my biscuit recipes because it is slightly coarser than caster sugar. This results in your biscuits having little granules of sugar, which creates the illusion of it being sweeter than it actually is. And if you feel that something is sweeter than it actually is, you need less sugar, and therefore they are a healthier option.
When storing your biscuits, put them in an airtight container, I like to use vintage tins. But as long as it’s a clean container that is relatively airtight, they should be just fine. Just don’t store differently flavoured biscuits together, or they might start to taste like each other. Like your vanilla biscuits suddenly tasting like ginger because you put them in the same tin as the gingernuts.
Also, please never store your biscuits together with other baked goods like cakes, this will make the biscuits soggy.
I hope you try this recipe and let me know in the comments if you eat your biscuits with your tea and how you like to drink your tea.
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4 Ingredient plain biscuit recipe
Ingredients
- 225 gr flour plain
- 130 gr butter if unsalted, add a pinch of salt.
- 80 gr icing sugar
- 1 medium egg beaten
Instructions
- Preheat the oven to 190 C.
- In a medium sized bowl add the flour then cube the butter and add it to the flour. Either by rubbing with your finger or using a pastry blender incorporate the butter into the flour until it resembles breadcrumbs.
- Add in the sugar and mix well with a spoon or your hands.
- If you have not already beaten the egg, do so now into a separate small bowl. Then add to the mixture in the bowl and form into a dough ball.
- Let cool in the fridge for 10 to 20 minutes.
- Roll out into a thin sheet about 3 mm thick and using a 6 cm ⌀ cookie cutter, cut out all the biscuits. You can also do this with a glass if you don't have a cookie cutter, or you can cut it out into cool shapes.
- Lay them out onto a greased baking sheet and bake for 10 to 15 minutes, depending on your oven. I bake mine for 12 minutes since that gives the perfect amount of crispness for my oven.
Notes
Or alternatively, you can brush some chocolate on top of them. You melt some chocolate au bain marie and with a pastry brush, cover the tops of the biscuits.
