Simple Vanilla Biscuits (Cut-out)
I found this recipe from my school food tech textbook and it is really simple. For most cutout biscuits you would need to wrap the dough and cool it but this one is a no need. Quick, easy and yummy!
I found this recipe from my school food tech textbook and it is really simple. For most cutout biscuits you would need to wrap the dough and cool it but this one is a no need. Quick, easy and yummy!
- Carbohydrate 38.7266708642419 g
- Cholesterol 77.033125 mg
- Fat 12.8843112501243 g
- Fiber 0.783000014170645 g
- Protein 4.43912375130987 g
- Saturated Fat 7.67364000001965 g
- Serving Size 1 1 Serving (72g)
- Sodium 195.155125000254 mg
- Sugar 37.9436708500713 g
- Trans Fat 1.08286425004121 g
- Calories 289 calories
Step-by-step
- Preheat oven to 160 Celsius, line one or two baking trays with non-stick paper
- Sift together both flours and set aside
- Cream together butter and sugar until light and creamy
- Mix in beaten ed egg and vanilla extract
- Stir in the flours and mix into a dough
- Dust bench with flour and knead dough until smooth
- Roll out into 3-5 mm thickness and cut-out!
- Place into oven for 15-20 minutes depending on your oven until edges brown and the biscuits are golden yellow!
Bakers frequently ruin cut-out biscuits by assuming dough always requires refrigeration before rolling, leading to unnecessarily tough cookies when overworked. This particular formulation bypasses the standard chilling phase entirely, relying on softened unsalted butter and a gentle hand during the brief kneading stage. Sifting the plain flour and self-raising flour together aerates the mixture, ensuring the chemical leaveners distribute evenly without mechanical mixing devices.
Judging Doneness by Sight and Texture
Because these biscuits lack a core temperature target, visual inspection remains the only reliable metric for removal from the oven. Watch the edges closely as the 15 to 20 minute baking window progresses at 160 degrees Celsius. Pale golden yellow surfaces indicate baseline completion, but the true signal is a distinct amber perimeter framing each piece. Pull the baking tray immediately once that ring appears, because residual heat on the non-stick paper continues cooking the bottoms.
- Substituting salted butter for unsalted requires reducing the added salt elsewhere, though here the simple sugar-butter base relies entirely on precise dairy fats for structure.
- Replacing self-raising flour with plain flour requires adding chemical leavening agents, typically using a ratio of one and one-half teaspoons of baking powder per cup of flour.
- Granulated white sugar works in place of caster sugar, but expect a slightly coarser surface texture on the finished cut-outs.
