Biscuits for Decorating – Non Spreading, No Chilling Required!

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This is a great biscuit recipe, one that doesn’t need chilling and barely spreads.

Perfect to make biscuits for decorating!

 Ingredients:

220g butter, softened

200g caster sugar

1 tsp vanilla bean paste

1 egg, large

425g plain flour

 

Makes approx 30 biscuits.

 

Super easy too!  Preheat the oven to 180c (fan)/200c/ Gas Mark 6.

Cream together the butter and sugar.

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Add the egg and the vanilla bean paste and beat well.

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Add the flour and work together into a dough.

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Divide into 3 portions.  Working with one at a time lightly flour the worksurface and gently knead the dough until it is smooth and pliable.  If it feels very sticky add a scattering of flour and knead to work it in, you can repeat the adding flour until it just loses it’s stickiness.

Roll it out, making sure that it’s not sticking to the worksurface by keeping it very lightly floured.

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Cut out your biscuits with your chosen cutter and transfer to a lined baking tray.

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Repeat with the remaining portions of biscuit dough.

You don’t have to use it all at once but this dough doesn’t like it much in the fridge and will soon take on a grey tinge.  Instead wrap it well in clingfilm and freeze right away. Defrost and allow to come to room temp as and when you need it.

Bake in the oven for 8- 10 minutes (depending on the size of biscuits, if you’re making huge ones they will obviously take longer) until the edges are lightly golden brown.

jan projects 095They haven’t magically changed shape in the oven – photography failure on the round biscuits!

 

Allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

In an airtight container they will stay fresh for upto 1 week or can be frozen for upto 3 months once baked.

Remember when you’re making round biscuits to stop them pulling out of shape as you transfer from the worksurface to the tray to peel away the dough around the cut out shape and lift using a palette knife.  If you pick them up with your fingers then the side you grasp hold of to lift it will generally pull giving your circle more of an oval.

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Ruth Clemens, Baker Extraordinaire

Meet me down the aisles of The Pink Whisk Shop – for all sorts of cake decorating and baking delights!

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33 Responses to Biscuits for Decorating – Non Spreading, No Chilling Required!

  1. Pingback: Love Heart Biscuits | Baking, Recipes and Tutorials - The Pink Whisk

  2. Liz Day says:

    Hi Ruth,

    Do you use salted or unsalted butter for this recipe?

    Thanks
    Liz

  3. Ah the biscuit that doesn’t spread. A staple for every home…

  4. Laura Birkin says:

    I haven’t got any vanilla bean paste, could I use vanilla extract? x

  5. Pingback: A Bouquet of Biscuits | Baking, Recipes and Tutorials - The Pink Whisk

  6. Linley Collins says:

    Thanks for this great recipe :)
    They’re yummy, easy to make and they look good…what more could we ask for? I love the fact the dough needs no chilling and you can cram them up nice and close on the baking sheet. X

  7. Durre says:

    If i wanted to half the recipe do i still use one egg?
    Or if i just went with the full amount, can half of the dough be chilled or frozen to use another time?

  8. traceyh says:

    oh wow the mothers day biscuits are so beautiful ruth, thank you once again for another fab idea your a star!
    tracey xx

  9. gill crowley says:

    can these be baked and then frozen rather than freezing the dough?

  10. Pingback: Hen Do Biscuits » Butcher, Baker

  11. gill crowley says:

    Once cooked, how do I store them in the freezer?

  12. gill crowley says:

    Brilliant recipe and perfect cookies. I have made 150 for a wedding and frozen them. I need to put sugarpaste on them so when can I defrost and decorate? Would Thursday be too early? I want them to still be fresh and crisp on saturday.

    • Thursday would be fine – just make sure the biscuits are fully baked right through – if in doubt line them up on their sides in a big roasting type tin and put them in the oven at 100c for 30 mins to an hour – this zaps off any extra moisture and will keep them crisp for you X

  13. Pingback: How to make lollypop biscuits » Butcher, Baker

  14. Catherine says:

    This recipe works brilliantly with plunger style cutters, I’m very pleased with the results!
    I have Christmas shaped ones so fancied making some spiced / ginger ones. Any suggestions of how much I’d need to add?
    I always wondered about substituting some of the flour for cocoa or ground almonds but again, unsure of quantities…
    Thanks for the recipe though, it’s great!

  15. Catherine says:

    Oh that’s great, thank you! I really love this recipe as it is but so,e festive spice will be even scrummier!

  16. Pingback: 3D lion biscuits · rosiebakes.com

  17. Emma says:

    Ive been trying different recipies, im hoping this works, im just about to give up. All your other recipies are fabulous xx

  18. Julie says:

    Hi Ruth, These look great. Just wondering how long they last once decorated? Will be wrapping them in cellophane bags.

  19. Just made 60 of these biiccys for a Messy Church session where they are going to be turned into sheep. Spot on instructions and timings, and they are delish. Thanks so much.

  20. Jesamine says:

    I just tried this recipe for the first time, it was perfect! I made some welsh dragon shaped cookies, so as you can imagine, quite intricate. But they held their shape perfectly, very impressed :)

  21. Helen says:

    a really good non spreading recipe!! thanks!

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