My name is Abbie and I am a self confessed biscuit addict. I LOOOOOVE them and in Britain we are blessed to have so many different types that I could easily put on an extra 3 stone just with a cup of tea and 47 packets of biscuits. Everyone has a different favourite from jammy ones, to chocolatey ones, to little ones with dried fruit your nan will always have in stock to the plain hobnobs that are pillars of the biscuit world. I could ramble on for hours about the little treats, SO much so I thought I’d save myself from growing another thigh and try my hand making some of my own. I found these biscuit cutters on Amazon here or you could get them direct through the Dexam website. I got these quite a while ago actually and may have forgotten about them a little bit until I rediscovered I had them lurking at the back of a cupboard. With these biscuit cutters you can make your very own homemade bourbon biscuits, custard creams, iced party rings and jammie dodger style treats. Perfect for being dead showy offy if you have pals over, if you want to impress at a tea party or if you just want to treat yourself, cos why ever not!?
I was dead chuffed at how easy these all actually were to do and make. Not just making the biscuit dough but also the cookie cutters were so easy to use too. Something you could easily do with children I’d say as they could decorate, personalise and make their fav snack. I’ll share with you the recipe and ingredients beneath for each one so you if you want to replicate them this step-by-step guide will walk you through it.
Starting off with these iced ring biscuits as seen above look just like Party Rings and don’t taste too dissimilar to them either! This one makes a ton of biscuits; easily about 25 or so. For this you will need:
- 100g of butter cut into cubes.
- 100g caster sugar.
- 1 egg.
- 1 tsp of vanilla extract.
- 200g plain flour.
Start by putting the butter, flour and sugar into a bowl and rubbing it together until it resembles breadcrumb or wet sand looking consistency. I did this with my hands even though I really dislike how it feels in my hands and how it gets under my nails. You could also use a blender or a food processor and pulse it until it’s at the consistency you need.
Once you’ve reached that stage, mix in the egg and the vanilla extract and mix together until it starts to bind and forms a dough. If it doesn’t bind as well add in a small spoonful of milk until it all comes together. Wrap in clingfilm and let it rest in the fridge for about half an hour. Once chilled, roll it out until it’s about 5-6mm thick evenly all over and cut out as many as possible or you want. Bake in an oven (preheated at 180 degrees) for about 10 minutes until they are golden in colour.
Remove from the oven and let cool fully before icing. I used a mix of icing sugar and water for the topping mixing it into a few separate bowls and adding a few different pastel to colours. To make them more your own style you could add different flavourings to the icing too.
Ok so possibly one of my favourite teatime treats. These little bitesized snacks taste all the more better knowing it took me a decent amount of effort to get to the finished thing too.
You will need:
- 175g plain white flour.
- 3 tbsp custard powder.
- 1 tsp baking powder.
- 3 tbsp white caster sugar.
- 100g butter cut into cubes.
- 1 egg.
- ½ tsp vanilla extract.
Similar to the iced ring biscuits, start this by sifting the flour, baking powder and custard powder into a bowl. Add in the sugar and the cubes of butter and rub it all together with your hands until you’ve got that breadcrumby/sand consistency. Add the egg and vanilla extract and mix together until to starts to form as one. If it doesn’t and is still crumby add in a splash of milk until it forms a ball. Wrap in some cling film and rest in the fridge for about 20-30 minutes.
Once set up roll out to about 1cm thickness all over use your cutter to stamp out an even number of biscuits. They have to be sandwiched together after all! Place in the oven at 180 degrees and bake off for about 8-12 minutes until golden and cooked through. Let cool thoroughly and then sandwich together with some custard powder flavoured buttercream.
Make the butter cream by mixing 100g of butter with 200g icing sugar and 3 or 4 heaped tbsp of custard powder. Mix through and then sandwich the biscuits together.
These are actually so delish I’m both equally as impressed with myself as I am with these little slices of heaven. To make these ultra gorgeous little treats you will need:
- 50g butter.
- 50g soft light brown sugar.
- 1 tbsp golden syrup (if you can’t get hold of that corn syrup is very similar)
- 110g plain flour.
- 20g cocoa powder.
- ½ tsp bicarbonate of soda.
Preheat the oven to 180 degrees and line a baking tray. Cream the butter and sugar together until light and then add in a spoonful of golden syrup. Sift in the dry ingredients until it forms a ball. Rest it in the fridge for about 30 minutes then roll out and cut out biscuits. Bake in the oven for about 8-12 minutes or the edges have browned. Allow to cool on a wire rack.
To make the cream between them simply mix 75g of icing sugar, 50g of butter with 25g of cocoa powder. Once this has formed, spread an even amount across one biscuit and then sandwich another one on top. Et voila!
These looked absolutely fab. I was well impressed with how these turned out. 10/10 would do again.
To make you will need to preheat your oven to 180 degrees and line a baking tray (or two depending on how much you’ve made)
- 250g butter.
- 140g icing sugar.
- 1 tsp of vanilla extract.
- 1 egg yolk.
- 375g plain flour.
Firstly, beat the sugar and butter together, careful not to choke in the icing sugar powder clouds, until creamed and fluffaaaaay. Mix in the vanilla and the egg yolk. Then sift in the flour and fold together until it forms a doughy ball. Set up in the fridge for 20-30 minutes and then when it’s fully chilled roll out into about 1cm thickness. Cut an even number of biscuits (cos sandwich biscuit after all) in every other one of the biscuits press the heart stamp through the centre ybake in the oven for about 10-12 minutes or until have that lush golden colour. Once cooled sandwich together with some jam, I used seedless raspberry jam mainly cos it’s red and it’s my favourite. And it’s the only one we had too.
I can’t even begin to brag about just how impressed I was with these. The stampers were super easy to use. some places said you needed to oil them, flour them or put them in the fridge to make them easier to stamp but I didn’t have ant problems with it whatsoever. I love how easy they were and they looked just like the real things. I think they’re perfect if you have allergens or intolerances so you could make your favourite teatime treat even if you’re dairy intolerant or gluten intolerant so you could use a speciality flour or a butter replacement.
You could even mix it up with the recipes and try different flavours. A couple years ago they did a Toffee dodger which I looooved so I might try doing that next with a salted caramel inside. Or you could use a different type of jam like plum or apricot. These really went down a treat with my family and my mum’s colleagues have already put in an order for some at her work. If you try these, I hope you enjoy making them as much as I did. I also drowned in washing up afterwards, what was I thinking making four different types of biscuits in one afternoon.
LOTS OF LOVE. X