Description
These little biscuits are soft, lightly crisp around the edges, and dangerously easy to snack on straight off the tray. They’ve got that old-fashioned bakery feel, but without any fuss or fancy ingredients
Ingredients
Units
Scale
- 1 cup + 2 tablespoons - 250 g margarine, softened
- 1/2 cup icing sugar
- 1/2 cup custard powder
- 2 1/4 to 2 1/2 cups flour
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Line a baking tray with baking paper.
- In a large bowl, cream together the 250 g softened margarine and 1/2 cup icing sugar until pale and fluffy.
- Beat in the 1/2 cup custard powder until fully mixed through
- Add 2 1/4 cups of flour first, mixing gently until a soft dough forms. If the dough still feels sticky, add the remaining flour a little at a time.
- You want a soft dough that rolls easily without sticking badly to your hands. Too much flour can make the biscuits dry and crumbly.
- Break off marble-sized portions of dough and roll lightly between your palms. Place them slightly apart on the prepared baking tray.
- Press each one down gently with a fork dipped in flour, or flatten all the dough and cut shapes with a cookie cutter if you’d like them a bit fancier.
- Bake for 10 to 15 minutes until the bottoms and edges are just starting to turn lightly golden.
- They can overbake quickly, so keep an eye on them after 10 minutes.
- Let the biscuits cool on the tray for 5 minutes before moving them to a cooling rack.
- They firm up as they cool, even if they still seem soft straight from the oven.
Notes
Prepared, tried, and tested by Reshika
