Brown Sugar Butter Biscuits

    38 min

    These biscuits are simple to make and absolutely delicious. The best part is that the dough is easy to handle. Cut the biscuits into any shape you prefer.

    107 people made this

    Makes: 48 depending on size

    • 225g butter, softened
    • 290g dark brown soft sugar
    • 2 eggs
    • 1 tablespoon vanilla extract
    • 500g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt

    Prep:30min  ›  Cook:8min  ›  Ready in:38min 

    1. Preheat oven to 180 C / Gas 4. Grease baking trays.
    2. In a large bowl, cream together the butter and dark brown soft sugar. Beat in the eggs and vanilla extract until well blended. Combine the flour, bicarbonate of soda, baking powder and salt; stir into the creamed mixture. On a lightly floured surface, roll the dough out to 5mm in thickness. Cut into desired shapes with cutters. Place biscuits 4cm apart onto prepared trays.
    3. Bake for 8 to 10 minutes in the preheated oven. Allow biscuits to cool on baking tray for 5 minutes before removing to a wire rack to cool completely. Decorate with your favourite icing or sprinkles, if desired.

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    Reviews & ratings
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    Reviews in English (82)


    Happy enough with the recipe, makes a simple but nice tasting biscuit. My problem with it was that the dough was far too wet to roll or cut, I ended up having to put a lot more flour in to be able to mould it. Apart from that it holds a perfect shape once cooked.  -  22 Jul 2011


    Works with gluten free flour but need alot more flour as its too wet to roll or use cutter  -  18 Dec 2015


    Whipped these up in no time! The brown sugar made them much tastier and chewier than a sugar cookie made with white sugar. Like others, I rolled the dough between parchment paper to make it easier on myself... cut the cookies there and simply lifted the parchment paper onto the cookie sheet. Easier cleanup, and no mushed shapes! The cookies held their shapes well during cooking, even the ones I'd used the melon baller on. I highly recommend this recipe.  -  14 Jan 2003  (Review from Allrecipes US | Canada)