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30 mins
Buttery Biscuit Base Recipe

Buttery Biscuit Base

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
Graham

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This Buttery Biscuit Base recipe is great as a base recipe for all sorts of biscuits. If you add 1oz (25g) of drinking chocolate powder, you will have great chocolate biscuits. If you add 2oz (55g) of rolled oats plus a pinch of salt, you will end up with delicious Digestive biscuits. If you add 1oz (25g) of desiccated coconut, you'll be tasting really great coconut biscuits. The choice is as wide as your imagination!

      Preparation Time: 10 Minutes

      Cooking Time: 20 Minutes

Ingredients for Buttery Biscuit Base

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
4 oz
granulated sugar
4 oz
margarine
8 oz
self-raising flour (self-rising flour)

 

How to Cook Buttery Biscuit Base

  1. Beat together the sugar and margarine then add the flour (and any other ingredients like rolled oats, chocolate powder, coconut etc). Do not add any water; the warmth of the hands will mould everything together. Knead the dough until you have a consistent mix, then take a little of the mixture in your hands and roll into a ball about 1" (2.5cm) in diameter. Place this on a flat baking tray that has been very lightly oiled or greased with butter. Repeat this, making sure the balls are well spaced since the dough will spread during cooking.
  2. Place the baking tray into a preheated moderate oven (Mk 3 - 325ºF - 170ºC) for about 20-25 minutes. Remove the biscuits and place them on a wire cooling rack if you have one - otherwise a large flat plate will work. As you remove them, they will still be moist and flexible so it's best to use a slice to move them.
  3. If you don't have a wire cooling rack and are using a flat plate, after about 10 minutes of cooling, turn the biscuits over to allow the other side to cool and dry also. Once cold, they can be stored in an airtight container for up to one week.


Graham GRAHAM'S HOT TIP:
Yes, you can use butter instead of margarine, but it will make your biscuits 'richer'. No, you cannot use low fat spreads for cooking. They were not designed for heat!
 
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Reviews of Buttery Biscuit Base

Rating 5 out of 5 - Many cooks will make this recipe again July 01 2014
Amazing - it works for almost anything. I added 3 teaspoons of ground ginger and got ginger biscuits. The kids love playing with different ideas and this base works for them every time.
(5 reviews)
 

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