Drop biscuits

Drop biscuits

By
From
Encyclopedia of Food and Cookery
Makes
36

Drop biscuits vary in texture. Some fall easily from the spoon and flatten into wafers when baking. Stiffer doughs need a push with a second spoon to release them. For uniform drops use a measuring teaspoon, and if you want thinner biscuits, make a crisscross on top with a fork dipped in caster sugar. During hot weather, chill dough in the refrigerator for 20 minutes before using.

Ingredients

Quantity Ingredient
260g plain flour
2 teaspoons baking powder
pinch salt
125g butter
115g brown sugar
2 tablespoons golden syrup
1 egg
1 1/2 teaspoons natural vanilla extract
3-4 tablespoons milk

Method

  1. Sift flour, baking powder and salt together. Cream butter with sugar until fluffy. Add golden syrup, egg and vanilla and beat well. Blend in sifted dry ingredients a little at a time alternately with milk until you have a stiff dough. Drop teaspoonfuls of the mixture onto greased baking trays and bake in a preheated hot oven for 10–12 minutes or until golden. Cool on a wire rack and store in an airtight container.

Variations

  • Chocolate drop biscuits: add 60 g cooled, melted chocolate to the creamed butter and sugar. Bake as directed.

    Cherry drop biscuits: add 80 g chopped glace cherries with the flour and milk. Bake as directed.

    Nut drop biscuits: add 70 g chopped nuts – almonds, walnuts or pecans – with the flour and milk. Bake as directed.
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