Biscuits III

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Introduction

These thin, crisp biscuits come together in under 30 minutes with just six ingredients and no special equipment. The dough is soft enough to roll and cut cleanly, and bakes to a delicate golden finish in the brief 6-minute window—speed and simplicity are the whole point here.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 21 minutes
• Servings: 24 biscuits

Ingredients

• 1¼ cups (175 g/6.2 oz) all-purpose flour
• ¼ cup (55 g) caster sugar
• 2 tablespoons butter, softened
• 1 egg yolk
• 2 tablespoons milk

Instructions

1. Preheat the oven to 220 C. Grease a baking pan.
2. Beat the egg and milk together in a bowl.
3. Mix the other ingredients into the egg mixture to form a soft dough.
4. Roll out the dough to 5 mm and cut out into very thin biscuits with a round cookie cutter.
5. Place the biscuits on the baking pan.
6. Bake for 6 minutes until golden.
7. Take the biscuits out of the oven and leave them to cool.

Variations

Increase the sugar to ⅓ cup if you prefer a sweeter, more brittle biscuit with extra crunch.

Brush the tops with a light egg wash before baking to achieve a glossier, more golden appearance.

Add ½ teaspoon of ground cinnamon or nutmeg to the dry ingredients for a subtle warm spice note that complements the delicate sweetness.

Roll the dough slightly thicker (7–8 mm) for a less crisp, more tender crumb, though baking time may extend by 1–2 minutes.

Tips for Success

Don’t overwork the dough. Mix just until the ingredients combine into a soft, cohesive mass; overmixing toughens the biscuits.

Roll to a consistent 5 mm thickness. Use a ruler or mark a wooden spoon’s width as a visual guide to ensure even baking and uniform browning.

Watch the oven closely during the final 2 minutes. The biscuits go from golden to dark very quickly at 220 C; pull them out the moment the edges turn light brown.

Cool completely on the baking pan before transferring. They firm up significantly as they cool; removing them while still warm can cause breakage.

Storage and Reheating

Store the cooled biscuits in an airtight container at room temperature for up to 5 days. They stay crisp if kept dry; avoid storing with any moist foods.

If they soften over time, crisp them up by placing them on a baking sheet in a 180 C oven for 3–4 minutes.

FAQ

Why did my biscuits spread too much or come out thick instead of thin?

The dough was too warm or not rolled to the full 5 mm thickness. Roll between two sheets of parchment paper for easier handling and more consistent results.

Can I use room-temperature butter instead of softened butter?

Softened butter incorporates more evenly and blends smoothly with the sugar and egg mixture. Cold butter can create lumps and uneven texture. If you must use cold butter, cut it into tiny pieces and work it in thoroughly.

How do I know when they’re golden enough?

They should have a light golden-brown color on top and edges, with the centers still pale cream. They continue to firm up as they cool, so pull them out slightly before they look completely done.

Can I make the dough ahead?

Yes. Cover and refrigerate the dough for up to 8 hours. Let it sit at room temperature for 5 minutes before rolling to make it easier to work with.