If you are using cookie cutters to make shaped biscuits then it is essential that you choose a biscuit recipe that will hold its shape during the baking process. This is particularly true if you plan to decorate your biscuits with rolled icing as you will be using the cookie cutter to cut the icing to shape so it is an exact fit for your shaped biscuits. (More on decorating biscuits in the next post)
This is the only recipe that I have ever used to make shaped biscuits specifically because it retains the shape of the cutter so well. Also it is not too sweet so the taste is perfectly balanced when the biscuit is iced.
This recipe makes a lot of dough. You should get about 30 10cm biscuits. If you don’t need this much then half the ingredients.
650g Plain Flour
1 tsp. baking powder
260g Caster Sugar
1 tsp. vanilla extract or chosen flavouring
1/2 tsp. salt
Cream the butter and sugar until light and fluffy.
Mix in the egg and vanilla.
Combine all the dry ingredients and add to butter mixture a little at a time.
There is a lot of flour in this recipe so it is important to take your time to ensure all of the flour is absorbed. Keep working the dough until it comes together with no crumbs.
Roll the dough into flat slabs cover and place in the fridge to chill for 30 mins.
Pre heat the oven to 180c Gas Mark 4.
When your oven has reached temperature roll dough to approx. 1cm thick and using your cookie cutter, cut to shape. Using a non-stick baking tray, bake for about 10 minutes or until the edges of your cookies begin to turn brown. Leave to cool on a cooling rack before decorating.
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