Ahhh, the title says it all really. This is a simple recipe for biscuits. I used gluten, yeast and dairy free ingredients, because IBS and stuff, but really, just substitute in all the gluten yeast and dairy you like if that’s not an issue for you, there’s no judgement here, and real butter is tasty as heck.

Also, make up your own fillings. Be original. I reckon a sprinkling of the little black seeds from a cardamom pod could be nice on these. Or just fudge, lots of fudge mixed in.


Makes 10-12 biccies

  • 75g butter or dairy free spread
  • 125g soft brown or light muscavado sugar
  • 150g plain flour (or Doves Farm free from flour)
  • 80g self raising flour (same as above for free from)


Preheat your oven to 170c.

Cream together the butter and sugar to make a lovely tasting, even mix. Maybe make a spoonful more than you have to. Maybe eat that spoonful. Maybe get carried away and have to put a little more butter and sugar back in because you’re greedy and it tastes good!

Seive in the two flours, stirring in constantly, then bring the mixture together with your hands, into one big ball of fairly firm dough. If you’re going to add extra flavours, now would be a good time. Some chopped up dark chocolate, a couple of spoons of peanut butter, cinnamon, dried fruit, whatever takes your fancy. Or just have them as is.


Line a baking sheet or tray with greaseproof paper (or if like me you’re disorganised and have run out, a greased up piece of tin foil). Pull off a golf ball sized piece of dough and roll it into a ball, and place it on the baking tray. Repeat until you run out of dough. Then, squish them down into biscuit shapes, about 1cm deep, with your hand or the back of a fork.

Bake for 15-20 minutes, depending on how soft you like the middles to be.


Enjoy. Dipped into ceylon tea. You can buy Dilmah in some shops in the UK now. I can’t recommend it highly enough. Best thing to come out of Sri Lanka since the similarly named cricketer, Dilshan!


5 thoughts on “Biscuits”

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