The Revised Recipe for Home Made Butter Cookies - How to Make Homemade Biscuits/Cookies
Nothing Nicer Than Home-made
I well remember those days, when my mother would go into the kitchen early in the morning.
She would get my dad to pull out the electric mixer, assorted mixing bowls, scales and baking trays and pans. Out would come the recipe books, this was just for show, as she never seemed to refer to them, not to my knowledge at any rate.
That could mean only one thing, she was in the mood for baking. This would mean several things to me.
Firstly, I would be making the rounds to the dairy, a place were they sold milk, cheese and butter, for butter and milk. Then to the grocery store for fresh flour and cakes of yeast, also maybe some sugar.
Secondly I would be having a whole lot of bowls, spatulas and general impliments to lick out before ging them a good wash and rinse with salt water.
Butter Biscuits an all time favourite
500g of salted butter
500g of white sugar
2 jumbo eggs
2 ml salt
5 ml Baking powder
4 cups of cake flour
Putting it Together
- Preheat the oven to 180 degrees centigrade.
- Leave the butter to soften to room temperature, once softened cream the butter and sugar together.
- Add the eggs and stir until the mixture is well blended.
- Sift the flour, salt and baking powder into the bowl containing the wet ingredients, and mix it through thoroughly.
- Prepare your baking trays, by lightly greasing them.
- Place the mixture in a biscuit gun and press out your biscuits leaving moderate spacing between each biscuit.
If you do not have a biscuit gun
- Roll the dough out into a long sausage of about two inches in diameter
- Cut this into discs of about a quarter of an inch thick.
Or roll out onto a floured board and using a cookie cutter, cut them out into shapes.
At this stage, you might want to add dollops of fondants, cherries or nuts to the biscuits, do so and have fun with the experiment, and enjoy the results.
Place the completed biscuit tray in the oven and bake for 10 minutes or until lightly brown at the edges. Remove from the oven and set aside to cool down for a few minutes before handling them, as they firm and crisp up at this stage.
For those who prefer added decorations of chocolate drizzles or half dipped in chocolate, you need to wait until they are completely cold.
These biscuits, as they contain no preservatives, have a limited shelf of around 4 days if stored in an airtight container.
Not that they ever last that long in the average household, as they are so very tasty indeed, either plain or fancy.
Home Made Butter Biscuits
More by this Author
A pickled and smoked pork hock, the skin grilled it to a golden brown brittly crunch. Served with mustard sauerkrauet and boiled potatotoes. A German Speciality.
Memeories from childhood, frugality a its best. Makiing use of scraps to produce a three different tasty treats. Lessons fro the 50's which my father had learned in in the 30's when frugality was the order of the...