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
Units
Scale
- 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
