Get perfect-shaped biscuits every time with our scientifically proven recipe! Follow this step-by-step guide and tips for rolling out the dough and using your cutters to create delicious treats with clean edges. Plus, add some variety with optional flavourings and mix-ins.
Cookie Cutter Biscuits
Course: DessertCuisine: British, AustralianDifficulty: Easy4
servings15
minutes10
minutes75
kcal25
minutesThis recipe for biscuits is easy to make and designed to be easily cut using cookie cutters. Get creative, and get baking!
Ingredients
250g plain flour
125g unsalted butter, at room temperature
75g caster sugar
1 large egg
Pinch of salt
- Optional
Chocolate chips
Chopped nuts
Sprinkles
Lemon zest
Directions
- Prep work
- Gather your ingredients and preheat your oven to 180°C and line a baking tray with baking paper.
- Making your biscuit dough
- In a large mixing bowl, cream the butter and caster sugar together until light and fluffy. This should take around 2-3 minutes with an electric mixer, or a little longer if you're using a wooden spoon.
- Beat in the egg and a pinch of salt until well combined.
- Gradually sift in the plain flour and mix until a soft dough forms. If the dough seems too dry, add a splash of milk or water to bring it together.
- If you're using any mix-ins (optional ingredients), gently fold them into the dough now.
- Shaping your biscuit dough
- Roll out the dough on a floured surface until it's around 5mm thick.
- Use your favorite cookie cutters to cut out your desired shapes and place them on the lined baking tray.
- Bake for 10-12 minutes, or until the edges are just starting to turn golden brown.
- Baking your biscuits
- Bake for 10-12 minutes, or until the edges are just starting to turn golden brown.
Notes
- Feel free to get creative with your mix-ins and flavourings to make your biscuits extra special. And don't forget to have some fun with your cookie cutters - after all, life is too short for boring biscuits!
The science behind the perfect biscuit dough for cookie cutters
Flour
You’re going to want plain flour for your biscuit dough because it has the perfect protein content for creating that tender yet sturdy texture for biscuits. Avoid using self-raising flour, or you’ll end up with puffy biscuits that won’t hold their cookie-cut shape.
Caster sugar
Caster sugar is going to be our sweetener of choice. It dissolves easily in the dough and creates a more tender texture compared to granulated sugar.
Butter
For the best biscuit recipe for cookie cutters, you’re going to want to avoid using pre-salted butter. Using unsalted means you can control the salt content, and not only the flavour but the melt-in-your-mouth texture you’ll be shooting for.
Salt
A pinch of salt is all we need to balance out the sweetness and bring out the flavour in our biscuits. Using an easy-to-measure salt like kosher or coarse table salt will make your biscuit recipe easier to manage.
Tips for making the best biscuit recipe for cookie cutters
Rolling our your dough
First things first, make sure your work surface is clean and floured before you start rolling out the dough. If your dough is sticking to the rolling pin, try dusting it with a little flour to help it glide more easily.
Using your cookie cutters
When using your cookie cutters, try to push down in one swift motion. This will help to create clean edges and prevent the dough from sticking to the cutter. If you’re struggling to get the dough out of the cutter, try lightly tapping it on the edge of the bench or using a small knife to gently pry it out.
How to prevent spreading
To prevent your biscuits from spreading too much in the oven, make sure you’ve chilled the dough for at least 30 minutes before rolling it out. You can also try adding a little extra flour to the dough if it seems too sticky.
Troubleshooting
If your biscuits come out of the oven looking a little wonky, don’t worry – it happens to the best of us! If your biscuits have spread too much, try chilling the dough for longer before baking. If they’ve turned out a little dry or crumbly, try reducing the baking time or adding a little extra butter to the dough.
