Basic biscuit dough recipe

Need some bikkies in a hurry? This dough is a must to have on hand, as you can shape it however you like and add practically anything to it to make the biscuits your own: choc chips, sprinkles, sultanas… (probably not spinach, though). Use the dough to whip up a batch of biscuits in around 30 minutes flat!

How to make basic biscuit dough: key tips

Simply cream some butter, sugar and vanilla until the mixture is light and fluffy and then beat in the eggs. Next, you have a choice as to how much flour you use – more flour will make a firmer dough suitable for cutting into shapes.

Now comes the fun part: adding your flavourings (see some ideas in the notes, below).

Once your flavourings are added, either roll out firmer dough and then use any cutters you desire to create your biscuit shapes or, if making a soft dough, roll portions into balls. Arrange your biscuit dough shapes/balls on greased and lined baking trays ready for baking, but be sure to leave room for the biscuits to spread. Flatten the balls slightly.

Bake the biscuits, 2 baking trays at a time, swapping the trays halfway through cooking, for 15 minutes or until light golden underneath. Cool slightly on the trays before transferring the biscuits to a wire rack to cool completely. 

Key ingredients in this basic biscuit dough recipe 

Just 5 ingredients combine to make this perfect biscuit dough base – butter, sugar, vanilla, egg and flour. 

The butter (together with the egg) binds the ingredients while also bringing an added depth of flavour to the biscuit dough. The vanilla adds flavour, too, elevating this otherwise plain dough. Meanwhile, the caster sugar gives the dough sweetness, but also helps to create that crispy golden exterior as the biscuits bake. 

Want to ice your biscuits? Here’s how you can decorate your stash with fondant icing or royal icing.

This recipe was originally submitted by oldsheila, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.