These deceptively delicious little slice-and bake-biscuits are incredibly easy to make and with just one bite, you'll be hooked. They're buttery, sweet and melt-in-the-mouth and unlike most commercially made butter biscuits, are easy on the wallet.
- 250 g butter, softened
- 1 cup (160g) icing sugar, sifted
- 2 1/2 cups (375g) plain flour
- Beat butter and sifted sugar in large bowl with electric mixer until light and fluffy. Stir in flour, in two batches.
- Knead dough on lightly floured surface until smooth. Divide dough in half; roll each half into a 25cm log. Wrap in plastic wrap; refrigerate about 1 hour or until firm.
- Preheat oven to 180°C/160°C fan-forced. Grease oven trays; line with baking paper.
- Cut logs into 1cm slices; place slices on trays about 2cm apart. Bake cookies 10 minutes or until browned lightly. Transfer cookies onto wire rack to cool.
- Variations: Chocolate and hazelnut; beat 2 tablespoons sifted cocoa powder into butter and sugar mixture, then stir in 1/3 cup ground hazelnuts and 1/3 cup finely chopped milk choc bits before adding the flour.
- Dried cranberry; stir in 2/3 cup finely chopped dried cranberries into butter and sugar mixture.
- Vanilla; beat 1 teaspoon vanilla extract into butter and sugar mixture.
- Lemon; beat 1 teaspoon finely grated lemon rind into butter and sugar mixture.
- Orange; beat 1 teaspoon finely grated orange rind into butter and sugar mixture.