Julie's ye olde butter biscuits

Julie's ye olde butter biscuits


1 person made this

About this recipe: I found this recipe in a really old cooker book, that was weighing ingredients in bundles and gills. The recipe used icing sugar instead of caster sugar and every cake recipe used a pinch of salt. A lot of lard was used as well!

Makes: 30 depending on the size and shape

  • 200g (8oz) self-raising flour
  • 140g (5oz) butter
  • 110g (4oz) icing sugar
  • 1 beaten egg
  • 1 pinch of salt

Prep:10min  ›  Cook:20min  ›  Extra time:1hr freezing  ›  Ready in:1hr30min 

  1. Add the sieved flour, sieved icing sugar and salt and mix. Slowly fold in butter whilst adding a little egg at a time to create a firm, not sticky, dough.
  2. Roll the dough into a sausage shape and wrap in cling film. Place in the freezer for 45 minutes to an hour.
  3. Preheat the oven to 190 C / Gas 5. Grease a baking tray.
  4. Take the dough out of the freezer and let it sit for 5 minutes. Slice the roll into pieces about 2cm thick, or use a cutter. If you have any dough left when you have filled your first tray, then re-wrap and put back in the freezer. You can use it up whenever you want some more biccies!
  5. Bake in the preheated oven until golden brown but still 'springy' to the touch. No need to let them cool, tasty hot or cold.


The recipe states use butter, but I found margarine was just as good.

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