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These Easy Butter Biscuits are soft, buttery, and delicately crisp around the edges. An easy homemade biscuit recipe with simple ingredients and a classic melt-in-your-mouth texture
Easy Butter Biscuits have that delicate buttery texture that makes you reach for another before the kettle’s even boiled. The cornflour gives them a soft crumb that feels almost bakery-style at home.
Old Fashioned Easy Butter Biscuits with a Melt-In-Your-Mouth Crumb
Why You Will Love and Enjoy These Easy Butter Biscuits
- They’re buttery, light, and perfect with tea or coffee.
- The dough comes together quickly with basic pantry ingredients.
- You can easily switch up the flavour with different essences.
Easy Butter Biscuits
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
- Cuisine: Danish
Description
These Easy Butter Biscuits are light, buttery, and just the kind of biscuits that disappear faster than you expected. They’ve got that delicate crumb from the cornflour and a soft buttery flavour that works with just about any tea break.
Ingredients
- 125 g butter, softened
- 75 g icing sugar
- 250 ml – 1 cup flour
- 62.5 ml – 1/4 cup cornflour
- A few drops of vanilla essence or essence of choice
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Line a baking tray with baking paper or lightly grease it if that’s what you’ve got on hand.
- In a mixing bowl, cream together the 125 g softened butter, 75 g icing sugar, and a few drops of vanilla essence until light and smooth, as it helps give the biscuits that soft texture.
- Sift together 1 cup of flour and 1/4 cup of cornflour.
- Add the dry ingredients to the butter mixture and mix gently until a soft dough forms. If the dough feels too stiff to pipe, let it sit for a minute or two at room temperature.
- Spoon the dough into a biscuit gun or piping bag fitted with a large star nozzle.
- Pipe biscuits onto the prepared tray, leaving a little space between them.
- Bake for 12 to 15 minutes until the edges turn a very light golden colour. They shouldn’t brown too much, or they’ll lose that delicate texture.
- Let the biscuits cool on the tray for 5 minutes before moving them to a cooling rack.
- They firm up as they cool, so don’t panic if they seem soft at first.
Notes
Created, prepared, tried, and tested by Preshana
Additional Information
- Can I use salted butter? Yes, but reduce any added salt in similar recipes if adapting.
- Which essence works best? Vanilla is the classic option, but almond, lemon, or caramel essence also work beautifully.
- Why use cornflour? Cornflour helps create that soft, delicate melt-in-your-mouth texture.
Storage & Freezing
- Can this be frozen? Yes. Freeze the baked biscuits in an airtight container for up to 2 months. Thaw at room temperature before serving.
- How long can this be stored and how? Store in an airtight container at room temperature for up to 1 week. Keep them away from humidity so they stay crisp and tender.
Substitute Suggestions
- Replace vanilla essence with almond, lemon, or caramel essence.
- Use margarine instead of butter if needed, though the flavour won’t be quite as rich.
- If you don’t have cornflour, custard powder can work for a slightly different texture.
Light crisp edges and a soft buttery centre make these hard to resist.
These Easy Butter Biscuits are the kind of homemade treat that feel comforting from the very first bite. Their delicate buttery texture, lightly crisp edges, and soft crumb make them perfect for tea breaks, holiday trays, or everyday baking. The recipe uses simple pantry ingredients, comes together quickly, and creates biscuits that taste far better than most store-bought versions.
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