Basic drop biscuits

Basic drop biscuits

By
From
Baking
Makes
36
Photographer
Vanessa Levis

Although basic and easy enough for a novice biscuit maker, this is a good standby recipe that can be dressed up in different ways (see Variations). Don’t make the biscuits too large; they look better when on the dainty side.

Ingredients

Quantity Ingredient
225g plain flour
2 teaspoons baking powder
salt
125g butter, softened
55g firmly packed brown sugar
2 tablespoons golden syrup
1 egg
1 1/2 teaspoons vanilla essence
3-4 tablespoons milk

Method

  1. Preheat the oven to 200°C. Grease baking trays or line them with baking paper.
  2. Sift the flour, baking powder and salt together in a bowl.
  3. Using an electric mixer, cream the butter with the sugar until fluffy. Add the golden syrup, egg and vanilla and beat well. Add the sifted dry ingredients a little at a time alternately with the milk and use a large spoon or silicon spatula to cut and fold the mixture until you have a stiff dough.
  4. Drop teaspoonfuls of the mixture onto the prepared baking trays and bake for 10–12 minutes or until golden. Cool on a wire rack and store in an airtight container.

Variations

  • Chocolate drop biscuits

    Add 60 g cooled, melted chocolate to the creamed butter and sugar, or fold through 1/3 cup chocolate melts. Bake as directed.

    Cherry drop biscuits

    Add 1/3 cup chopped glacé cherries with the flour and milk. Bake as directed.

    Nut drop biscuits

    Add 1/2 cup chopped nuts – almonds, walnuts or pecans – with the flour and milk. Bake as directed.

    Ginger drop biscuits

    Add 1/3 cup chopped glacé ginger with the flour and milk. Bake as directed.
Tags:
baking
bakery
margaret
fulton
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