We love this versatile recipe, it’s easy to make and easy to eat! It can be made ahead and chilled in the fridge until you’re ready to use. A great base for icing biscuits and creating the beautiful collections by Biscuiteers for special occasions like birthdays and baby showers. The recipe is from the ‘Biscuiteers Book of Iced Biscuits’ – a wonderful book with gorgeous pictures of deliciousness!
*We used half of the stated sugar & golden syrup amounts and this was plenty sweet.
Makes 24 biscuits:
350g plain flour
100g self raising flour
125g granulated sugar
125g golden syrup
125g salted butter, diced
1 large egg, lightly beaten
Sift the flour together in a mixing bowl, add the sugar and mix well. Add the butter. Using just the tips of your fingers, rub together the ingredients until the mixture resembles fine breadcrumbs. When all the butter is evenly mixed in, make a well in the centre and add the syrup and the egg. Mix well, drawing in any of the flour left at the sides of the bowl and stop as soon as a ball has formed. Place the dough onto a clean worktop. Divide this into two and squash the dough into two even-sized flat discs. At this stage, if you want to save the dough for later, cover with clingfilm and pop it into the fridge.
If using immediately, place the dough onto a sheet of parchment. To ensure the dough is rolled to even heights, we used two wooden spoons on either side of the dough. Gently squash the dough down with the rolling pin or hands. Cover with a second sheet of parchment and roll out properly using the rolling pin. Keep rolling the dough until it’s roughly 5mm thick all over. Transfer the rolled dough with parchment sheets intact to a baking tray and put it into the fridge to chill for 20 minutes before cutting.
Preheat the oven to 170°C /350°F / gas mark 4 before cutting the dough. We used star cutters but you can make any shape you’d like. Make sure the cut biscuit isn’t too close together on the baking tray as the dough will spread a little during baking. The biscuits will turn a golden colour once cooked, transfer them to a cooling rack and let them cool completely before storing or icing. They can keep for up to a week in an airtight container.