Button Biscuits

When I saw a picture of these I was instantly smitten!  How cute are they?  However, I didn’t really want to make chocolate ones as I was in the mood for something simpler and I didn’t want to make the 30 the recipe said.  So I basically took the picture and then went my own way with the recipe entirely.  I’m actually pretty pleased that I am at the stage with my cooking and baking where I can confidently do that.  I’ve always been one of those cooks who sees a recipe as more of a guideline than a rule but with baking you have to be much more careful as a little change can make a big difference. 

I’m happy to say that my changes produced a lovely biscuity biscuit.  Warm from the oven they are sublime and the simplicity is exactly what I wanted.  Nothing fancy of faffy, just a plain old delicious biscuit.  And have I mentioned how cute I think they are?  Oh, I have?  Oops!

Makes ~25

115g butter, softened *
70g golden caster sugar
1 egg yolk
160g plain flour
small pinch of salt

– In a medium sized mixing bowl cream together the butter and the sugar until light and fluffy. 
– Add the egg yolk and mix in thoroughly. 
– Sift in the flour and salt. 
– Stir until combined into a soft dough. 
– Bring the dough together with your hands. 
– Wrap in clingfilm or a plastic bag and chill in the fridge for 30-60 minutes. 
– Heat the oven to gas mark 5 and line 2 large baking trays. 
– Roll out the cold dough between 2 sheets of baking paper to a thickness of about 5mm.**
– Cut out 5cm rounds and carefully lift them onto the prepared trays. 
– If necessary chill the excess dough before rerolling it. 
– Using a shot glass of bottle cap press down to create a dip in the centre of the circle. 
– Use a tooth pick or small skewer to create 4 small holes. 
– Bake for 10 minutes near the top of the oven but be careful not to let them burn.  Take them out before they start to brown. 
– Let them stand for 5 minutes on the trays then remove them to a cooling rack and try not to eat them all at once!

* Either leave it at room temperature for a few hours or weigh it out and give it 20 seconds in the microwave)
** We keep the plastic sheeting that comes around ready rolled icing and marzipan for this job.


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Filed under Cookies and Biscuits, Easy

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