I wrote this recipe especially for Audrey, our former TAFN Secretary.

For the basic biscuits you will need:

  • 4 oz, 110 g, of either butter or margarine, softened at room temperature.
  • 2 oz, 50 g, of caster sugar.
  • 5 oz, 150 g, of plain flour.

A little extra butter or margarine to grease the tins.

If you don’t want just a plain biscuit, choose your favourite flavouring
from my ideas at the end of the recipe and combine with your butter and sugar
or flour before baking.

Start by pre-heating the oven to Gas Mark 4, 350 f, 180 c, 160 fan.

Grease 2 large baking sheets.

  1. Cream the softened butter and caster sugar with a wooden spoon, in
    a large mixing bowl until light and fluffy.
  2. Stir in the flour and then bring the mixture together with your hands to
    form a soft dough.
  3. Divide and shape the dough into small balls, each about the size of a walnut.
  4. Place the little balls, well spaced apart, on the greased baking sheets.
    Using the palm of your hand, slightly flatten the top of each one.
  5. Bake Near the top of the oven for between 15 and 20 minutes, until pale and
    golden. You may have to cook each tray separately unless you have a fan
    oven where the tins can go in, one below the other, as your oven will be an
    even temperature throughout.

The biscuits will still feel soft when they first come out of the oven.
Cool on the trays for 5 minutes, then use a fish slice to transfer the biscuits
on to a cooling rack. Leave to go completely cold, by this time
they should be nice and crunchy.

They will keep well for a few days if stored in an airtight tin.

If they do not seem crunchy enough, just cook them for an extra couple
of minutes the next time you bake them, because, believe me, there will
be more than many a next time!!

Choose and add your favourite flavouring to the basic biscuits.

Once you have creamed the butter and sugar together you can add:

  • Either, a few drops of almond or vanilla essence.
  • 1 heaped tsp of instant coffee, dissolved in 1 tbsp boiling water.
  • 1 heaped tbsp of honey or golden syrup, added with either a greased or hot spoon.
  • 2 oz, 50 g, of chopped glace cherries.
  • 2 oz, 50 g, finely chopped walnuts or hazelnuts.
  • the grated rind of half a small orange or lemon.
  • 2 level tbsps, 50 g, of choc chips.
  • 2 oz, 50 g, 2 level tbsps of either
    currants or sultanas.
  • Alternatively, you could replace 15 g, or 1 tablespoon of the flour with
    1 tablespoon of coco powder.
  • Add 1 tsp of either ground ginger, mixed spice, or ground cinnamon
    to the flour.

You could even combine several flavours together. I’m
sure. you could choose more and be inventive too