Butter Cut-Out Biscuits

I make these biscuits at the end of the year for the kids to hand out to their classmates. Better than candy cane but they do take a bit of time with all the rolling, cutting and baking. Having said that I make 2 batches and it makes a lot. A huge lot. But then again with roughly 25 kids in each class that adds up to 75 kids. Elliott is at home with me thank goodness!

If you don’t need to bake so much just make 1 batch and use what you want then freeze the remaining dough for another time. I made mini cookies with teeny tiny mini Christmas cutters so that accounts for a lot of the time. If you just want to make big cookies with standard sized cutters then that would be a quicker option. Maybe in future that is what I’ll do. One big cookie for each kid.

The reason I stick with this recipe is because it is perfect. It is so easy to cut out shapes with and when baked the biscuits don’t crumble up and yet they are really yummy and buttery.

If you want to hand them out as Christmas gifts then place some in a paper or cellophane bag and tie up with some ribbon. They will keep well in an airtight container for a week.

When it comes to rolling out the dough I pop it between two sheets of Glad Go-Between film. It means you don’t need to use any extra flour which could make the cookies tougher. Plus there is no mess on your bench to clean up.

Once I’ve cut them out and put them on the baking tray I sprinkle them with some white sugar. It feels a little Christmassy and it is easier than icing.

This is a little more than 1 batch. Like I said – a lot!

butter cut-out biscuits

(adpated from Nigella Lawson’s ‘How To Be A Domestic Goddess’)

175g unsalted butter, softened
200g caster sugar
2 large eggs
1 teaspoon vanilla extract
400g plain flour, plus more if needed
1 teaspoon baking powder
1/4 teaspoon salt

Preheat the oven to 180 degrees.

Cream the butter and sugar in a mixmaster until light and fluffy then beat in the eggs and vanilla. Sift together the flour, baking powder and salt then mix into the butter. Add more flour if need be.

Halve the dough and form into disks. Wrap in cling wrap and pop in the fridge for at least an hour until it is firm enough to work with.

Either sprinkle the bench with some flour to roll out the cookie dough or lay down a sheet of Glad Go-Between or baking paper, place the dough on top and lay a second sheet of paper over the top. Roll out to about 1/2 thickness. Cut into shapes, dipping the cutter in flour as you go, and place the biscuits a little apart on baking trays.

Sprinkle lightly with some sugar. Bake for 8 – 12 minutes until lightly golden around the edge. Cool slightly before transferring to a wire rack to cool completely. Repeat with remaining dough.

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