The perfect biscuit recipe

The perfect biscuit recipe

In search of the perfect biscuit recipe

Please tell me you have been here before, you make a batch of biscuits.  Lovingly cut the perfect shapes out of the dough and carefully place them on a baking sheet.  You gently place them in the oven and after 10 minutes you open the oven door to discover that they no longer resemble the original shape but instead  you have a a tray of random biscuits blobs which have spread into each other.

I was determined to research and refine a recipe which prevented this biscuit disappointment.  After a couple of batches I am pleased to say I have perfected the perfect sugar biscuit recipe.

What better reason to make a batch of biscuits than for easter.  Now this recipe makes quite a few biscuits and I promise that you will be amazed at how the biscuits hold their shape after baking.  The recipe has a lower volume of butter and I also use golden syrup.  The combination helps to retain the biscuits shape while cooking.

Heres the recipe to get you going this easter…

Makes 24-30 biscuits (depending on the size of your cutter)

  • 450g plain flour
  • ¼ teaspoon baking powder
  • 125g caster sugar
  • 125g butter (softened)
  • 125g golden syrup
  • 1 large egg (beaten)
  • Either ½ teaspoon of vanilla extract or the zest of a lemon

Step 1: Pre-heat your oven to 180 degrees.

Step 2: Mix the flour, baking powder and sugar together.

Step 3: Add the butter. Mix on a low speed in a free standing mixer until the mixture resembles breadcrumbs. Alternatively, rub the ingredients together until the mixture resembles breadcrumbs.

Step 4: Make a well in the centre of your mixture and add the golden syrup, egg and vanilla extract or lemon zest.

Step 5: Keep mixing until a ball of dough has been formed.

Step 6: Now you are ready to roll out your dough on a lightly floured board to an even thickness and cut out your biscuits.

Step 7: Bake the biscuits on baking paper for 10 to 12 minutes. Your biscuits are ready when the edges are starting to lightly brown.

Step 8: Transfer your biscuits to a wire rack to cool and also harden.

Go crazy and decorate your biscuits once the biscuits are completely cool.



The baker. Some may say a jumping bean…. definitely never short on energy. Gemma loves to cook and can normally be found whipping up a culinary delight in the kitchen or deep in the veg patch.


  1. Li Ann 4 years ago

    Off to try this ASAP!!! really sick of spreading biscuits! Any tips on how would you address this problem with other bikkies like choc chip ones?

    • Author
      Gemma 4 years ago

      Let me know how you get on, if there is a high butter content the biscuits spread thats why this works so well. happy baking! Gemma

  2. R 4 years ago

    I love the simple smarty tail decoration, even I might manage not to stuff that up! I also like that your recipe uses a whole egg, my current one uses the yolk only, which is annoying, I use some of the egg white to glaze them, but waste annoys me! Definitely giving this one a go sometime.

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