There’s something so comforting about baking biscuits at home. Below is an easy recipe for some super scrummy biscuits that go great with a cup of tea.
Makes: around 17
1/2 cup unsalted butter
¼ cup sugar
1 tsp. vanilla essence
1 cup flour
¼ tsp. salt
2 tsp. full cream milk
Half an hour before you start making these biscuits, get the butter out of the fridge and leave it on the countertop to soften. When the butter is soft, it’ll still feel slightly cold to the touch but when you press with your finger, there’ll be an indentation that stays.
Using your grinder, grind the sugar just until they look like table salt; around ten seconds would do.
Add the butter and sugar to a mixing bowl and use your electric mixer to cream them together until it looks light and fluffy.
Then add the egg and vanilla and still using your electric mixer, mix until combined.
Sift the flour and salt into the mixing bowl and gently mix until just combined. You can do this with the electric mixer on low speed or just use a spatula.
Add the milk and mix to combine again.
Attach a large star nozzle on an icing bag and fill the bag with the biscuit batter.
Prepare baking pan(s) by lining with baking paper or foil.
Pipe 1 inch swirls on to the baking pan(s); leave a 1 ½ inch space between the swirls because the biscuits will expand when they bake.
Keep the pan(s) in the fridge for half an hour. This will allow the biscuits to hold their shape when baking.
Preheat oven at 180 degrees Celsius.
After the biscuits have been sitting in the fridge for half an hour, place the pan on the middle rack of the preheated oven and bake for 20 minutes or until the tops are golden. If your oven is small and you have to bake them in batches, just keep the other pans in the fridge until you can bake them.