Great British Bake Off; Biscuit Week

Have you felt inspired by the mouth watering descriptions of the contestants buttery biscuits?

Well I have the perfect recipe for you. I can't lay claim to it as I found it in Michel Roux's book; Pastry Sweet and Savoury (I highly recommend this book, it's a personal favourite). It is the most delicious, buttery and rich biscuit which melts in the mouth . As a base you can jazz this up by adding your own flavours to it. Or you can easily create jammy dodger style biscuits as we saw on the bake off.  This also makes a great biscuit base for millionaire's style biscuit with caramel and chocolate.


250g Plain Flour

200g butter cut into small pieces slightly softened

100g icing sugar

pinch of Salt

2 egg yolk

Place flour, sugar, salt and butter into a bowl. Rub in the butter to the dry ingredients using your finger tips.

Add your egg yolks to the centre of your mix and use your fingers to pull the mix from the outside into the middle. Gently work the mix until the mixture is completely incorporated and you have and even dough. Do not overwork.

Gently roll the mix out between two baking sheets (this will make it easier to roll into thinner sheets once you have rested the dough) and leave to rest in the fridge for 1 and a half hours.

Remove from the fridge and roll your sheet of pastry to 2-3mm thick. Place back in the fridge for 10mins .

Use your desired cutter shapes to cut your pastry and place on to a board lined with baking paper. Once cut place the raw biscuits back into the fridge and rest for another 15/20 mins. This will help your biscuits to keep a nice clean shape when they are baked. Place prebaked biscuits on baking trays lined with baking parchment using a palette knife to transfer to avoid spoiling the shape of your biscuit. Bake for approximately 10 mins  150 degrees c for fan assisted and 170 for no fan. Your biscuits should be an even  golden brown on the base.

Cool on a wire rack before adding fillings


Leave a Reply

Scroll to top