Biscuits or cookies as you may prefer.
Biscuits
plain biscuits
Equipment
- 2 lined baking trays
Ingredients
- 170 g Caster Sugar
- 170 g salted butter remove from fridge 15 minutes before you use it
- 170 g golden syrup
- 1 large egg
- 1 tsp vanilla extract
- 480 g plain flour
- 130 g self raising flour
Instructions
- Preheat oven to 150C/gas mark 2. Line two baking trays with greaseproof paper.
- Put the sugar, butter, syrup and egg into a large bowl, with the vanilla. Mix with an electric mixer on a low speed for three minutes, until there are only small lumps of butter visible, then turn the speed up to medium for one minute to reduce the size of the lumps.Sift the flours into the bowl, and mix on a low speed for one minute, or until combined, then turn the mixer up to medium speed for 30 seconds, or until the dough clings together and the sides of the bowl are clean. Turn the dough out on to a clean work surface. Divide into two and squash into even, flat discs. Cover with cling film and chill or use immediately. Roll one disc to an even thickness of 5mm between two sheets of greaseproof paper. Transfer the dough (still sandwiched between the paper) to a baking tray and chill for at least 30 minutes before cutting. Repeat with the rest of the dough. Cut out your biscuit shapes as close together as possible. Trimmings can be re-rolled a couple of times. Carefully pick up each biscuit with a palette knife and place on to the lined trays. Space the biscuits out evenly – they will spread a little. Bake for 20-30 minutes (check at 20 minutes).When the biscuits are evenly cooked and just beginning to turn a golden colour (in the case of vanilla biscuits) or darken slightly (the chocolate biscuits), remove from the oven and transfer the whole sheets of greaseproof paper to a cooling rack. Do this very carefully, as the biscuits will be fragile and hot. Allow to cool completely before eating