About our dough for biscuit recipes:
This quick and easy biscuit recipe dough is a baking staple to have in your recipe collection for perfect buttery biscuits every time. Using Nielsen-Massey vanilla, this basic vanilla biscuit dough is perfect for any biscuit you want to create.
How to freeze biscuit dough
Once you've combined the ingredients for your simple biscuit dough, you can pop into an air-tight container and freeze it, meaning you can prepare your biscuit dough well in advance. Just defrost and bake on the day! This freezable biscuit dough recipe is perfect for Christmas baking as it helps to free up time in the kitchen.
If you love quick and simple biscuit dough recipes, why not try our other biscuit doughs? Our gingerbread dough is perfect for decorating your own gingerbread men. Or if plant-based baking is your thing, we have Vegan Shortbread and Vegan Gingerbread dough which is suitable for freezing, too.
What's the secret to a great biscuit recipe?
To create buttery, crumbly biscuits with crunch, we recommend chilling the biscuit dough for at least one hour before rolling it out and cutting out your biscuits.
When you're beating together the butter and sugar, be careful not to overmix them - this can lead to the butter separating, which will affect your biscuits' finished taste and texture.
Ideas for Christmas biscuits
We have plenty of biscuits in our Christmas biscuit tin waiting to be baked to create magic with your friends and family festive season. From Santas footprint biscuits, to our fool proof five star Millies Cookies, we have easy christmas biscuits for all in our collection.
Method
Step 1:
Sieve the flour, baking powder and salt into a bowl and set aside.
Step 2:
In a large bowl cream the butter and sugar until pale. Beat in the egg and vanilla extract.
Step 3:
Add the flour to the butter mix and mix until the dough is formed. Wrap the biscuit dough in clingfilm and chill for at least one hour.
Step 4:
Preheat the oven to 170°C (150°C fan, gas mark 3). Roll the dough out on a lightly floured surface to about 0.5cm.
Step 5:
Cut out the biscuits and transfer to baking sheet. Roll up the trimmings and repeat stages above to make more biscuits. Bake for 8 – 12 minutes until golden.
Step 6:
Remove and transfer to a cooling wire and leave until completely cool before decorating.
Step 7:
The baked biscuits can be stored in an air tight container and are best eaten within 1-2 days. Alternatively, freeze your biscuit dough (wrapped in cling film) for up to 2 months. Allow to defrost in the fridge before baking.
Ingredients
- 90g Butter (unsalted) (softened)
- 100g Silver Spoon Caster Sugar
- 1 Egg(s) (free range)
- 0.5 tsp Nielsen-Massey Vanilla Extract
- 300g Allinson's Plain White Flour
- 0.5 tsp Baking powder
- 0.5 tsp Salt
Utensils
- Large bowl
- Food mixer/electric hand mixer with beater attachment
- Cling film
- Rolling pin
- Cutters
- Baking sheet
- Wire cooling rack
- Air tight container
Nutritional Information
per 23g- 109cal Energy
- 4.1g Fat
- 2.4g of which Saturates
- 16g Carbohydrates
- 5.1g of which Sugars
- 1.8g Protein
- 0.16g Salt
Ingredients
- 90g Butter (unsalted) (softened)
- 100g Silver Spoon Caster Sugar
- 1 Egg(s) (free range)
- 0.5 tsp Nielsen-Massey Vanilla Extract
- 300g Allinson's Plain White Flour
- 0.5 tsp Baking powder
- 0.5 tsp Salt
Utensils
- Large bowl
- Food mixer/electric hand mixer with beater attachment
- Cling film
- Rolling pin
- Cutters
- Baking sheet
- Wire cooling rack
- Air tight container
Nutritional Information
per 23g- 109cal Energy
- 4.1g Fat
- 2.4g of which Saturates
- 16g Carbohydrates
- 5.1g of which Sugars
- 1.8g Protein
- 0.16g Salt