The only butter cookie recipe you’ll ever need

Bread, banana loaf and biscuits… this is what I’ve been making with my kids over the last few weeks (I also jokingly refer to my eating of said carbs as “fattening the curve”). My kids have enjoyed the biscuits the most, and it’s something I loved when I was a child – helping my mom to mix the dough, cutting it into shapes, and sprinkling them with hundreds and thousands.

I still use the same recipe that my mom and gran used, and it’s the only one I’ve ever used – there’s really no need to look elsewhere when you have a perfect recipe. These are very easy to make and if you don’t have biscuit cutters, you can use a glass to cut out rounds, or you can cut out your own shapes with a knife – young kids can use plastic tools that they might have from Play-Doh sets. Just watch that the shapes you cut are of similar thickness so that they all bake similarly – thin biscuits tend to brown and burn on the bottoms before the thicker ones are fully baked.

You can add sprinkles, chocolate chips or Smarties, and even ice two biscuits to make a sandwich, but they are absolutely delicious without. With this recipe will come a lot of fun, dozens of divine butter biscuits and the building of lots of great memories with your kids.

Preschoolers hands holding out cookie dough shapes

Butter biscuits

Ingredients

250g butter, softened
180g sugar
2 eggs
1 tsp. vanilla essence or extract
430g flour
60g cornflour
Pinch of salt
1½ tsp. baking powder

Method

  • Heat the oven to 210º.
  • Cream the butter and sugar.
  • Add the eggs and vanilla and beat well.
  • Sift the dry ingredients and add to the butter mixture. Combine well, then roll out on a floured board with a floured baking pin.
  • Cut or roll into shapes, and place on lightly greased baking tins.
  • You can sprinkle the biscuits with chopped nuts, sprinkles or chocolate chips.
  • Bake until light brown – around 10 to 15 minutes. Watch that the biscuits don’t burn.