I refuse to buy biscuits from the supermarket, (except for my tim tams that I have once in a blue moon – can’t make them!), as I prefer to know what actually goes in the mouths of my family. As such, I’m learning to have a steady supply of everyday biscuit mix that I can change to suit the tastes and whims of the family. This one is good for that and I’ve rolled them in 100’s and 1000’s, flaked chocolate, sprinkles, coconut. I’ve pushed chocolate buttons, freckles, jam, nuts and the list goes on. Here is the basic recipe that I found on taste.com.au
- 180g unsalted butter, softened
- 220g (1 cup) caster sugar
- 1 egg
- 75g (1/2 cup) self-raising flour
- 1 1/2 cups plain flour
- Chocolate freckles, to decorate
- Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
- Place the butter and sugar into the bowl of an electric mixer and beat until pale and creamy. Add the egg and beat well.
- Stir in the flours and mix to form a dough. Roll 2 tablespoons of dough into a ball and flatten onto the baking tray. Press your thumb into the centre of the dough to make a hole (do not go all the way through). Repeat with the remaining dough.
- Press a chocolate freckle into each hole and bake for 10-12 minutes or until golden brown.
- Set aside on wire racks to cool.
- I don’t actually flatten or put a thumbprint in the biscuits unless I’m putting jam in them. Instead I press the chocolate buttons or freckles in the biscuit, or I’ll roll the top of the biscuit in the sprinkles, chocolate shavings.
- I also add Vanilla extract in at the creaming butter and sugar stage to give extra yummy taste!