This biscuit recipe can be used for whatever type of biscuits you want, you can also use whatever biscuit cutter you want, for this recipe. Before starting to bake, make sure you get the butter out of the fridge about 30 minutes before so that you can bring it to room temperature which makes it very easy when mixing with the sugar.

Start by adding the unsalted butter in a stand mixer bowl and you will blend it with the sugar, the golden caster sugar will give your biscuits that golden color once they are baked and works really well with a lovely flavor to it. Beat the butter and sugar for about 3 to 4 minutes on high speed to get them fully creamed if the butter is soft enough you just want it so its nice and fluffy texture. Once its very soft, add one egg and half a teaspoon of vanilla extract to give your biscuit a vanilla taste then blend those ingredients together until fully mixed in.

For the dry ingredients, you will need flour in a large bowl then that adds baking powder and half a teaspoon of salt then give that a quick mix so they are well blended then add into the butter mixture in the bowl. Start blending them from low speed until the dough has fully come together, place the dough on your work surface and work on the dough for a few minutes foaming it to a ball then place the dough on a cling fling and flatten it out then chill it in the fridge for about 30 minutes to an hour.

A quick tip is if you flatten it further, it will chill slightly quicker than if it was in a big lump. Once the biscuit dough has chilled in the fridge, it will have firmed up a lot more so cut the dough. Sprinkle a little flour on your work sugar then flatten the dough and using any shape cutter that you have, push down the cutter and remove the cut biscuits then place it on a parchment-lined baking sheet.

Bake them in a preheated oven at 170 degrees Celsius for 10 to 12 minutes until they are golden. Once they are out of the oven, let them chill on a wire rack to cool completely if you want to decorate them then serve.


  • 90 grams unsalted butter
  • 100 grams golden caster sugar
  • 200 grams plain flour
  • Half a teaspoon of baking powder