These really are easy vanilla biscuits (and for American readers, these are not biscuits, they are cookies). One reason we like these is that they are very ‘light’ on sugar – of course, you could add more but please do try them like this.
They can be made with white flour, wholemeal flour or gluten-free flour and, if you can’t get self-raising flour you can use plain (all-purpose) flour and add baking powder.
Ingredients
- 125g butter (this needs to be at room temperature – not straight out of the fridge)
- 80g sugar
- 1 teaspoon of vanilla essence
- 115g self-raising flour
- 100g plain flour
- 2 tablespoons of milk
Weigh out the butter and sugar into a mixing bowl
Beat together the butter and sugar until creamy and then add the vanilla essence.
Mix these together and add in 50g of self-raising flour and 50g of plain flour. Stir these in and add the milk and continue to stir to a smooth consistency.
Next add the rest of the flours (65g of self-raising and 50g of plain).
Stir to form a dough (cookie dough).
Shape the biscuits by rolling small potions (I suggest 20g) into balls and place them onto greased baking trays.
Now, using the back of a fork (the tines), press down on each ball to form the biscuit.
Bake in an oven at 160C. Check them after 15 minutes – they may need a few minutes more. The longer you leave them in, the crisper they will be (we bake for 17 minutes). Once cooked leave to cool on a wire rack.
And enjoy them with a cup of loose-leaf Assam tea – yum.
