Basic Butter Biscuits(eggless) | How To Make Vanilla Butter Biscuits


This is simple, very basic butter biscuits. The basic biscuit dough can be combination with chocochip or nuts or dry fruits or oats to make delicious cookies. The dough will happily sit in the fridge for up to a week, so make as and when needed before party. These are light, crisp and delicate biscuits. Each bit of buttery biscuits when dunk in tea will literally melts in mouth. Easy to roll and perfect to shape biscuits as you desired.

Preparation & Cooking Time : under 30 minutes

Setting Time: 15 Minutes

YIELD : 25 Cookies

Ingredients:

Butter- 125 grams
Powdered Sugar- 1 cup
All Purpose Flour - 2 cups
Vanilla Essence - 1 tsp
Baking Powder - 1 tsp
Milk - 2 tbsp

Method:

  • Soften the Butter. Combine the butter, sugar, Vanilla essence. Cream until fluffy and smooth.
  • Sift the flour and baking powder. Gradually add this flour mix to the creamed butter. 
  • Knead to a soft and firm dough. Add milk drop by drop as needed to form a workable dough. Dough should be firm but not sticky.
                           

  • Roll the dough and wrap into the cling film or Zip lock. Freeze it for minimum15 minutes before shaping for biscuits or more than a week to use later as needed.
  • Take out the dough from fridge once chilled  and slice into 1 1/2 inch thick rounds. Arrange the biscuits about 2 cm apart on the baking sheet, use lightly greased fork  to poke the cookies for design. This also retain biscuits getting puffing up.
  • Preheat the oven to 180°C. Line 2 baking tray with non sticking baking sheet. Bake it for about 10 - 12 minutes until biscuits turn pale golden brown. 
  • Place the biscuits on the cooling rack to cool completely before storing in a air tight container. These biscuits stays good for many days.

Note:

  • The Biscuits will flatten slightly while baking, so arrange with a 2 inch distance.
  • Also can sprinkle some coarse sugar on top of the biscuits before baking.
  • Baked biscuits might still look soft when you remove from oven, but once cooled completely it becomes cripsy. So don't re-bake again.

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