I love making biscuits. I’ve often had people ask why I would bother to make my own when perfectly good ones may be bought in any shop, but I find it a very relaxing occupation and there’s something quite pleasing about having a jar full of home made biscuits. Each member of our family has their own favourite of my biscuits, but those made following this particular recipe are eagerly snapped up by everyone. Sometimes they don’t even make it as far as the biscuit jar, which is a good recommendation!
This basic recipe made be adapted by adding your own flavourings. On this occasion I have made two types – White Chocolate with Pistachios and Dark Chocolate with Cherry. There are many possibilities so just add whatever flavourings take your fancy! This recipe makes approximately 24 biscuits.
- 100g of caster sugar
- 380g of self raising flour
- a pinch of salt
- 200g of softened butter
- 2 tablespoons of golden syrup
Preheat the oven to 180° and grease one or two baking sheets.
In a large mixing bowl, beat all of these ingredients together until they start to come together and form a dough. If the mixture feels too soft, add another tablespoon of flour. Tip the mixture out onto a lightly floured surface and then gently knead it to form a smooth dough. At this stage you can add the extra ingredients. For the White Chocolate with Pistachios I used 50g of chopped pistachio nuts and 8og of chopped white chocolate, and for the Dark Chocolate with Cherry I used 8og of chopped dark chocolate and 50g of quartered glace cherries.
Just knead the additional ingredients into the biscuit dough and then roll it out to a thickness of about 1cm. Using a 6cm diameter cutter, cut out as many biscuits as you are able and place them on to one of the well greased baking sheets. Gather together the dough scraps and re-roll them , cutting more biscuits. Repeat this process until all the dough is used up.
You may have to cook the biscuits in batches if you have too many to go into the oven at once. Bake the biscuits for about 15 minutes or so, until they are a light golden brown colour. Keep a close eye on the biscuits whilst they are in the oven, as in my experience biscuits containing syrup have a tendency to burn at the edges if you take your eye off them!
When the biscuits first come out of the oven they will be very soft, so leave them on the baking sheet for a few minutes to harden. Use a palette knife to lift them onto a wire rack to cool.
These biscuits are very “moreish” so be prepared to have to repeat the process several times!