The snap of a crisp biscuit is one of life’s pleasures and they are easier to make than you might imagine, says author and baker Bee Berrie

  • 25
  • 10 - 15
  • Easy
Whether you pronounce it nice, as in “you have a nice dress” or “neece”, as in the French city, is a mere technicality – these biscuits are simply super-nice. Simple as you like to make, and easy to stamp words into as they hold their shape, they are a winner where I’m concerned.

Ingredients

  • 90g butter, softened but not melted
  • 50g caster sugar, plus 1 tbsp for sprinkling
  • 1 tsp vanilla extract
  • 120g plain flour, plus extra for dusting
  • 90g cup desiccated coconut, finely chopped
  • 1-3 tbsp cold water or milk
  • gel paste food colourings of your choice

Method

1 Mix the butter, sugar and vanilla together in a large bowl with a wooden spoon until just combined. Add the flour and finely chopped desiccated coconut and continue mixing with the spoon, or your hands if you find that easier. At this stage, a dough should just about be coming together, so add 1 tablespoon water or milk at a time, until a stiff dough is formed. Add in your gel paste colours here, if you like, kneading gently to mix them through.

2 Squish the dough between 2 sheets of clingfilm and use a rolling pin to roll it out until it is about 2cm thick. Chill in the refrigerator for about 20 minutes to harden up.

3 Roll out the dough on a lightly floured surface until it is 1cm thick. If the slab is too big for you to fit it onto your surface comfortably, roll out half at a time.

4 Cut out shapes of your choice and stamp or impress the letters or shapes that you like. I have snazzy alphabet stamps, but you can improvise by creating jagged capital letters with the flat end of a fork or spoon handle. A nice touch is to add a border of dots around the edges by using the point of a cocktail stick or the end of a chopstick. Arrange the cut-out biscuits on a baking tray lined with parchment paper. If you need your embossing impressions to come out of the oven really crisp, then chill the biscuits in the refrigerator again for 10 minutes.

5 Preheat the oven to 175C/Gas Mark 3½. Dust the tops of the biscuits lightly with sugar and bake in the oven for about 7-10 minutes, or until the edges are just starting to turn golden brown.

Get the kettle on and enjoy them while they’re still warm.

You can get in touch and ask questions on Twitter @bees bakery, and I’d love to see pictures of your creations on Instagram @beesbakery, so tag me using #BeesBiscuit

• Extracted from Bee’s Brilliant Biscuits by Bee Berrie, £12.99, Pavilion Books. 

 

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