The Perfect Biscuit.
If you learn how to make just one biscuit this is the one.
This is that biscuit you look at and think, 'oh a plain biscuit', and the next thing you know, you're five biscuits deep and trying to figure out what is that flavour you can't put your finger on and wether it's that slight buttery lip you're left with or the sugar ratio that is driving your senses wild and making you wonder why you always reach for the chocolate filled/covered biscuits or the caramel/icing dipped treats.
Well now is your chance to learn how to make the perfect biscuit.
THE PERFECT BISCUIT
⏲ PREP TIME: 15 minutes
⏲ BAKING TIME: 8 minutes
⏲ RESTING TIME: 40 minutes
🍪 SERVINGS: 46 biscuits
Equipment
• mixing bowls
• stand mixer/ hand mixer
• rolling pin
• cookie cutter
• silicon baking mat
• baking tray
• cooling tray
INGREDIENTS
245g all purpose flour
16g cornstarch
125g salted butter
25g vegetable shortening
160g granulated sugar
20g confectioners sugar
1 large egg
1g baking powder
5g vanilla extract
5g coconut extract
method
1.
Preheat oven to 350°F, 180°C.
2.
and sieve all purpose flour and cornstarch into a bowl, mix and set aside.
3.
Grate your butter and shortening straight from the freezer into your stand mixer bowl. Add your granulated and confectioners sugar and beat with the paddle attachment, on medium, until combined, pale and fluffy.
4.
Add your egg, vanilla and coconut extracts and mix through.
4.
Add your flour mix a bit at a time, beating on low each time to ensure it doesn't spit out of the bowl.
5.
Once your dough is thoroughly combined, gather it into a ball with your hands, put it into a large ziplock bag and flatten it out. If you used butter and shortening from the freezer your dough should be relatively chilled and you could roll it out straight away but I still recommend letting it sit for 30 minutes in the fridge.If you used room temperature butter and shortening chill your dough for at least an hour and up to over night.
6.
When rolling out your dough spread confectioners sugar on your clean counter and on top of your dough and roll it out to about 1/4 inch thickness.
7.
Using a small round cookie cutter cut out your cookies and place them onto a silicon baking mat on your baking tray about an inch apart.
8.
Bake for 8 minutes until the edges are hard and let them sit on the tray for about 10 minutes before. transfering them to a cooling rack.
9.
That's it! These do not need chocolate or icing, they are perfect just as they are.
NOTES
This dough is good in the fridge up to a week and freezes like an absolute dream so don't be afraid to double or triple your batches, separate it and freeze some for emergencies, I actually highly recommend it!