This dough can serve as a versatile base for creating a variety of flavors. Below, you’ll find inspiration for different shapes and decorations you can experiment with.
Makes 24-30 Biscuits
INGREDIENTS
- 350g plain flour
- 100g self-raising flour
- 125g granulated sugar
- 125g salted butter, softened and diced
- 125g golden syrup
- 1 large egg, lightly beaten
INSTRUCTIONS
- Before you begin, make sure to read through the Biscuit Basics (link below).
- Sift the plain and self-raising flour into a mixing bowl. Add the sugar and mix them together well.
- Add the diced butter. Using just the tips of your fingers, rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs.
- Once the butter is evenly incorporated, make a well in the center. Add the golden syrup and the beaten egg.
- Mix everything together, drawing in any remaining flour from the sides of the bowl. Continue until the mixture forms a dough ball. Then, follow the Biscuit Basics method (link below).
VARIATIONS
Vanilla Biscuits: Add ½ teaspoon of natural vanilla extract to the beaten egg. Alternatively, you can add the seeds from half a vanilla pod to the sugar before mixing.
Custard Creams: Shape 24 vanilla biscuits by hand or with a rectangular cutter. Prick them with dots before baking. For the filling, beat together 100g softened butter, 200g sieved icing sugar, and 1-2 drops of natural vanilla extract until light and fluffy (about 5 minutes with an electric whisk). Once the biscuits have cooled, sandwich them together with a generous amount of filling. Optionally, pipe a decorative pattern on top with icing.
Lemon Biscuits: Grate the zest of 2 lemons using the finest part of the grater. Stir the zest into the beaten egg mixture and follow the recipe as usual.
