This is a great recipe for easy and quickness.  Note, if you don’t have time to rub the butter into the flour, this can be done in a food processor!

Preheat the oven to 160C.

In a mixing bowl, tip in the plain flour and butter and rub the butter into the flour – do not squeeze!  How to rub?  Take two handfuls of flour and butter and rub your thumb across the mix from your little finger to your index finger, you can see this on the video.  Repeat until the mix resembles yellow breadcrumbs.  Stir in the caster sugar.

Now you can squeeze and bring the breadcrumbs together to form a soft dough ball.  At this point, if you have time pop into a plastic bag and allow to “rest” in the fridge for 30 minutes, if not, you can roll straight away.

On a lightly floured work surface, using a rolling pin, roll out the pastry.  I tend to do this in three goes, dividing the pastry ball into three and rolling each one individually.  I find by doing this, I am not rerolling the dough multiple times which can dry out the mix as you are collecting flour from the dusted work surface as you roll.  Roll out the dough ball to a thickness of a pound coin.

Take your chosen cookie cutter and cut out your shapes from the rolled out dough.  Place onto a baking tray, which has been lined with baking parchment.  Once all your shapes have been cut, roll up excess dough, re-roll and cut some more!  Place into the oven and bake for approximately 10-12 minutes or until lightly golden.  Allow to cool for 10 minutes and then transfer to a cooling wire to cool completely.

Once the biscuits have cooled, mix together the icing sugar and juice from half a lemon.  You now have choices.  You can either tip the mix into a piping bag and pipe lines or dots over your biscuits, entirely up to you, or you can “flood” the biscuits and that means pour the icing over the entire biscuit.  Have fun and experiment.

Note, this biscuit mix is very good for freezing.  Once you have reached dough stage, roll into a sausage shape; roll up in baking parchment and then clingfilm.  Place into the freezer.  When ready to defrost, all you need do is to defrost and chop the roll into biscuits and bake.  You will always have access to quick easy biscuits when friends visit!


The dough:

225g plain flour, sifted

140g butter, softened and cubed

55g caster sugar


The icing:

100g icing sugar

juice of ½ lemon

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