Classic crunchy biscuits

Classic crunchy biscuits

By
From
Lucy's Bakes
Makes
10
Prep
5 mins
Cooking time
10 mins
Photographer
Jacqui Melville

Crispy, crunchy and very moreish – these will become a biscuit that you make over and over. I took batches of the raw cookie dough into the Skiworld London with a large box of extra ingredients. Everyone set about creating their ‘signature’ cookie. We had a huge bake off and an even more enormous ‘tasting’ session (there are 40 staff!). Ollie de le Vingne, operations manager, won with his inspired fresh lime, chilli and ginger. Try the top combinations opposite, (or use the soft cookie ones). I use Lyle’s golden syrup as it is made from sugar cane and has a better flavour.

Ingredients

Quantity Ingredient
75g butter, at room temperature
few drops vanilla extract
75g caster sugar
75g golden syrup
125g self-raising flour
5g bicarbonate of soda

Method

  1. Preheat the oven to 190°C. Line 2 baking sheets with baking paper.
  2. Beat the butter, vanilla, sugar and syrup together until creamy.
  3. Sift over the flour and bicarbonate of soda and mix well to a stiff dough. Add any ‘extras’ (see alternatives, or ones of your own) and work in by hand.
  4. With wet hands, roll the dough into 30 g balls. Flatten slightly, then place onto the prepared baking sheets. Leave room for the cookies to spread. (I bake 5 per sheet.)
  5. Bake for 10 minutes for a crunchy biscuit. Transfer to a wire rack to cool.
  6. Store in an airtight container for up to 1 week.

Note

  • This recipe is vegetarian and nut-free.

Tip

  • Try using dark brown sugar in place of caster sugar to get the flavour of molasses — it’s great with flavourings such as ginger.

Alternatives

  • Ollie’s prize-winning lime, chilli and ginger – add 20 g ground ginger, 150 g chopped, crystallised ginger, finely grated zest of 1 lime and 4 g dried chilli flakes.

    White chocolate and cranberry – add 100 g chopped white chocolate and 50 g chopped dried cranberries.

    Cappuccino – add 4 whole coffee beans, toasted and chopped or crushed and 50 g white chocolate, chopped.

    Dark chocolate and hazelnut – add 50 g dark chocolate, chopped and 50 g hazelnuts, chopped.

    Orange zest and cinnamon – add the grated zest of 1 orange and 3 g ground cinnamon.

    Turkish delight – add 50 g of Turkish delight, chopped and 5 g rose water.

    Bounty – add 2 small Bounty bars (a 57 g pack), chopped.

What the testers say

  • KERRY GREGORY – ‘I made them with white and milk chocolate buttons and shared with family and friends – they didn’t last long. They are really adaptable and you could add any of your favourite bits, so they should be re-named The World’s Best Biscuits!’

    IAN MEEKCOMS – ‘A great one to make with the kids.’

    JO CURD – ‘I used half the syrup and preferred them – my son’s friends were at our house and they demolished the lot!’
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