Refrigerator biscuits

Refrigerator biscuits

By
From
Baking
Makes
45
Photographer
Vanessa Levis

This biscuit dough can be stored, wrapped, in the freezer for months. Take a few slices as you need them and have freshly baked biscuits whenever you want. You can decorate the biscuits with cherries or slivered almonds, or brush them with egg white and sprinkle well with caster sugar, before baking.

Ingredients

Quantity Ingredient
185g butter, softened
220g firmly packed brown sugar
1 egg
1 teaspoon vanilla essence
300g plain flour
1/2 teaspoon salt
1/2 teaspoon baking powder

Method

  1. Using an electric mixer, cream the butter with the brown sugar. Add the egg and vanilla and beat well.
  2. Sift the flour with the salt and baking powder and stir into the creamed mixture. Shape into two rolls about 5 cm in diameter. Wrap in plastic wrap or foil and chill until firm.
  3. Slice thinly, place on a greased baking tray, decorate if desired and bake in a preheated 180°C oven for 7–10 minutes or until golden. Transfer to wire racks to cool.
  4. If wished, store the dough in the refrigerator, wrapped in foil, for up to 2 weeks, or freeze it.
Tags:
baking
bakery
margaret
fulton
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