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Coming Soon - A selection of our favourite tried and tested biscuit recipes.

We'll also publish your favourite recipes if you'd like to contribute (and we'd love you to) then please email Ben on info@biscuitvillage.com

All Butter Shortbread

Shortbread is a superb traditional biscuit originally made with Oatmeal flour, Butter and sugar. The rich crumbly texture is absolutely delicious and todays modern changes to the recipe include using white flour as well as substituting a small portion of the white flour for cornflour, rice flour or semolina. (This great tradition is not to be mistaken for shortcake which is generally produced with a vegetable fat and the additional baking powder alters the texture somewhat. )

These all-butter shortbread biscuits are simple yet luxurious. Use a biscuit cutter or a biscuit press to make festive shapes for Christmas, Hanukkah, Easter or any occasion!

What you need: 100g caster sugar
270g plain flour, 250g butter, softened

90g Corn Flour

1 teaspoons vanilla extract,

Method:

  1. Preheat oven to 150 C / Gas mark 4.
  2. Cream the butter and sugar together until pale
  3. Stir in the vanilla extract, add the flours and mix well.
  4. When your dough is formed, mould it into a ball and place it in an airtight container. Place in the fridge to chill. (at least an hour).  
  5. Remove from the fridge and over a lightly floured surface roll out your dough and cut to shapes (or alternatively fill a small greased tin with the dough and mould to fit).
  6. Create small patterns on the surface with a fork. You could crimp the edges for fun.
  7. Bake for 30-35 minutes or until they are lightly browned in appearance. Transfer the cookies to a wire rack to cool for 20 minutes or so.


Basic Biscuit Recipe

  • Ingredients: 175g/6oz Plain Flour, 100g/4oz Butter or Margarine, 50g/2oz Caster Sugar
  • Method: Preheat oven to 150°C/300°F Gas 2 and cream the butter or margarine and caster sugar together until they are light and fluffy.
  • Stir in the flour and once mixed knead the dough together until it forms a ball, add a sprinkle of flour if the dough is at all sticky. Now roll out the dough on a lightly floured surface until it is about 4-6mm thick.
  • Cut out the dough using your chosen cutter and place the biscuits on a floured baking tray and bake in the centre of the oven for 25 minutes or until golden brown.
  • Wait 20-30 minutes for the biscuits to cool down and then the fun begins! You can commence icing your very own design.

Biscuit Village Finest Chocolate Chip Cookie Recipe

This Chocolate Chip Cookie recipe is simple and fun to make.

What you need: ½  tsp baking powder
175g(6oz) plain flour ¼  tsp salt
125g (4oz) light brown sugar ¼  teaspoon of vanilla extract
125g (4oz) butter, softened 120g-130g  chocolate chips or drops
1 medium egg 25g  hazelnuts
Method:
  1. Preheat the oven to 190ºC/375ºF/ Gas Mark 5
  2. Cream the butter and sugar together until pale
  3.  Add the egg and vanilla and mix in thoroughly.
  4. Now add the flour, salt and baking powder to the bowl and mix.
  5. You now need a moderately greased baking sheet or tray. Arrange small amounts of the mixture onto the sheet ensuring at least a 1cm gap between each cookie. (the simplest way is to use a large spoon to scoop your mixture and then to pat your mixture down and help form a rough circular shape)
  6. Bake for 10-13 minutes or until they are golden brown in appearance. Transfer the cookies to a wire rack to cool for 20 minutes or so.

Ginger Gluten-free Biscuits Recipe

 What you need:

240g gluten-free flour mix (we recommend Doves Gluten Free Flour)
35g ground almonds
120g granulated sugar
1 large egg (or 2 small)
120g  butter or margarine
5g ground ginger
2 table spoons milk
Method
  1. Preheat oven to 160 C / Gas mark 5.
  2. Mix all the dry ingredients together
  3. Now mix in the butter and milk and mix until you have formed a dough,
  4. Mould and break the dough into small balls and flatten these out onto a baking tray. Use more Gluten Free flour to help in this process
  5. Create small patterns on the surface with a fork. You could crimp the edges for fun.
  6. Bake for 10-15 minutes or until they are lightly browned in appearance. Transfer the cookies to a wire rack to cool for 15-18 minutes.
Got an alternative recipe? Do let us know and we’ll publish it here