Butter Sugar Biscuits

Introduction

You can mix these butter sugar biscuits from five ingredients and bake them at 220 C for just 6 minutes. Rolling the dough to 5 mm keeps them thin and crisp, which makes them useful for a quick tea biscuit, lunchbox bake, or small small-batch cookie tray.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 21 minutes
• Servings: 24 biscuits

Ingredients

• 1¼ cups (175 g/6.2 oz) all-purpose flour
• ¼ cup (55 g) caster sugar
• 2 tablespoons butter, softened
• 1 egg yolk
• 2 tablespoons milk

Instructions

1. Preheat the oven to 220 C. Grease a baking pan.
2. Beat the egg and milk together in a bowl.
3. Mix the other ingredients into the egg mixture to form a soft dough.
4. Roll out the dough to 5 mm and cut out into very thin biscuits with a round cookie cutter.
5. Place the biscuits on the baking pan.
6. Bake for 6 minutes until golden.
7. Take the biscuits out of the oven and leave them to cool.

Variations

• Replace the caster sugar with light brown sugar for a deeper caramel note and a slightly softer texture.
• Swap the all-purpose flour for a 1:1 gluten-free baking flour if you need a gluten-free version; the biscuits will be a bit more delicate.
• Replace the butter with plant-based butter or margarine for a dairy-free option; you lose some richness but keep the same basic structure.
• Use a plant milk in place of the milk for a dairy-free version with very little change in flavor.
• Roll the dough slightly thinner than 5 mm for a crisper biscuit, or slightly thicker for a firmer bite with less snap.

Tips for Success

• Make sure the butter is softened, not melted, so it mixes evenly without making the dough greasy.
• Stop mixing as soon as the soft dough comes together; too much mixing can make the biscuits tougher.
• Roll the dough to an even 5 mm thickness so all the biscuits finish in the same 6-minute bake time.
• Watch the edges closely in the last minute, because these thin biscuits can go from golden to too dark quickly at 220 C.
• Let the biscuits cool fully on the pan or a rack so they firm up and crisp as they cool.

Storage and Reheating

Store the cooled biscuits in an airtight container at room temperature for up to 5 days. If you want longer storage, keep them in an airtight container in the fridge for up to 1 week or freeze them in a freezer-safe container or bag for up to 2 months.

To reheat and restore crispness, warm the biscuits in a 150 C oven for 3 to 5 minutes, uncovered. Avoid the microwave if possible, since it softens the texture; if frozen, thaw first or add an extra minute in the oven.

FAQ

Can you make the dough ahead of time?

Yes. Wrap the dough well and refrigerate it for up to 24 hours, then let it sit for a few minutes if it feels too firm to roll.

Why did the biscuits spread too much?

That usually means the butter was too warm or the dough was rolled after sitting in a warm kitchen. Chill the cut biscuits for 10 minutes before baking if the dough feels soft.

Can you use a whole egg instead of 1 egg yolk?

A whole egg adds more liquid and changes the texture, so the biscuits can bake up less crisp. If you only have whole egg, use part of it and reduce the milk slightly.

Can you make these dairy-free?

Yes. Use plant-based butter and plant milk, and the biscuits will still bake properly, though the flavor will be a little less rich.