Traditional Sugar Biscuits

We call them cookies -- our Anglo-Saxon relations over the pond call them biscuits.  Cut them out in the shapes of witches and pumpkins at Samhain, apples birds and stars at Yule, eggs and rabbits at Eostara, corn dolls at Lammas, and acorns and oak leaves the whole year long. This recipe came fellow Oak Springer Elizabeth.  

Pre-heat your oven to 350F.  This desert takes 30 minutes to 1 day of prep time, depending on how long you want to refrigerate the dough.  The biscuits cook for 10 - 12 minutes per baking sheet.  Makes approximately 36 biscuits.


Biscuit Mixture: Toppings
12 oz. plain flour
1 teaspoon bicarbonate of soda
2 teaspoons baking powder
teaspoon grated nutmeg
4 oz. butter at room temperature
8 oz. caster sugar
teaspoon vanilla essence
1 egg
4 fluid oz. milk
Colored sugars for decoration



Mix the flour, bicarbonate of soda, baking powder, and nutmeg in a small bowl.  Set aside.

Cream together the butter, caster sugar, and vanilla essence until light and fluffy.  Add egg and beat to mix well.

Add the flour mixture alternately with the milk, stirring with a wooden spoon to create a soft dough.  Wrap in cling film and refrigerate at lease 30 minutes or overnight.

Roll out dough on a lightly floured surface to  1/8" in thickness.   Cut in rounds or shapes with biscuit cutters.  Transfer to ungreased baking sheet. Sprinkle with colored sugar.  Bake 10 - 12 minutes or until golden brown.  Transfer to cooling rack.

Alternatively, you can leave off the colored sugar toppings and ice the biscuits.