Today, by popular demand, I’m sharing my easy biscuit recipe. Every time I make them they disappear so quickly! Plus, they’re really easy to make – and my motto in the kitchen in “work smart, not hard”, so…
- 180 g unsalted butter – room temperature
- 255 g self-raising flour
- 80 g caster sugar
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
- Demerara sugar for rolling
- 120 g chocolate for coating – whichever one you like best
- Make sure your butter is at room temperature before you start. This is very important! I’ve tried to cut corners on this step and it always ends up messing the rest of the recipe.
- Mix the butter and the sugar together, either by hand or with a mixer, until it’s light and fluffy.
- Add the flour, bit by bit, until everything is well incorporated.
- Add the vanilla extract, the ginger, and the cinnamon. In the end of this process, you should have a loose, crumbly mixture.
- Work the mixture by hand until it’s buttery in texture, and consolidated. Make a roll with the dough, then roll it in demerara sugar. Cling film it and put it in the fridge for 30 minutes.
- 20 minutes in, preheat your oven at 170º C, and line your tray with baking paper.
- Cut the dough into 1 cm slices, and distribute in the tray. This dough tends to spread out during baking, so be careful to leave enough space in between each biscuit.
- Bake for 20 minutes, or until the biscuits are golden brown. Let cool for 10 minutes, and then transfer onto a cooling rack or a cool tray.
- While the biscuits are cooling, melt your chocolate of choice, in 30 second intervals, mixing in between.
- Pour your chocolate, or dunk the biscuits in it to give them a nice chocolatey coat.
- Dig in!
These are my biscuits:
I hope you like this recipe. Please let me know in the comments if you’ve tried it, what you thought, and maybe even send a picture of your biscuits!