- 200g/7oz unsalted butter, at room temperature, cut into small cubes
- 100g/3½oz sugar, plus extra for sprinkling
- 300g/10½oz plain flour, sifted, plus extra for dusting
1. Preheat your oven to 160C ( which is 140C Fan or Gas 3) and line a baking tray with baking paper. I also like to grease the baking paper just to make EXTRA sure that my biscuits don’t stick.
2. Mix together the butter and sugar, either by hand or using an electric hand whisk, until pale and smooth. Mix in the flour gently, unless you want lumpy mixture and potentially a front covered in flour, until completely incorporated. But try not to work the flour too much or the biscuits will not be so crumbly. Using your hands, squeeze the mixture together into a ball of dough. If you want to you can add other things to the mixture for extra flavours, but for my movember biscuits I kept them plain.
3. Gently roll the dough out to about 5mm thick, dusting the work surface with a little flour so that the dough doesn’t stick. Cut into shapes using a biscuit cutter, or as I did using the rim of a clean glass. Transfer the biscuits onto the baking tray and chill in the fridge for 15 minutes to rest
4. Sprinkle each biscuit with a pinch of sugar and bake for 15–20 minutes, or until pale golden-brown.
5. After fully cooked, transfer the biscuits to a wire rack to cool.
6. Use melted chocolate in a piping bag to draw moustaches onto the biscuits and once chocolate has hardened serve, preferably with a cup of tea.
I hope you enjoy these biscuits. See you again soon.
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