This recipe is extra special—it’s my beloved mum’s signature bake. It was her go-to recipe, and everyone who tried these biscuits absolutely loved them.
They’re simple, buttery, and incredibly easy to make with just a few ingredients. No fuss, no complicated steps—just the kind of recipe you come back to again and again.
Ingredients
250 g butter (1 cup / 8.8 oz)
½ cup castor sugar (100 g / 3.5 oz superfine sugar)
± 2 cups flour (250 g / 8.8 oz all-purpose flour)
Instructions
Preheat your oven to 180°C (350°F).
In a bowl, cream together butter and sugar until light and fluffy.
At this stage, add any additions mentioned below. Mix until light and smooth.
Add the flour a little at a time, mixing until a soft dough forms.
Shape the dough into small balls or your preferred biscuit shape.
Place onto a lined baking tray.
Bake for 12–15 minutes, or until lightly golden.
Remove from the oven and allow to cool slightly.
Roll the biscuits in castor sugar (superfine sugar) while still warm.
Additions:
1 Cup chopped Almonds or Pecans OR
1/4 cup chopped almonds + 1/4 cup desiccated coconut + 1/4 cup crushed corn flakes cereal
(Pecan Version)
The version in the picture includes pecans for added texture and flavour
Simply add:
1 cup chopped pecans (120 g / 4 oz)
Mix this into the creamed butter and sugar before adding the flour
Tips for Perfect Biscuits
Creaming the butter and sugar until light and fluffy is important to get the perfect texture
Add flour gradually to avoid a dry dough
The amount of flour to be added varies depending on climate so add slowly
The dough should be soft, not sticky
The half-moon shaped biscuits in the picture were achieved by rolling the dough into a log, wrapping in clingfilm, refrigerating for 10 minutes. Then rolling out the log to about 1cm (0.4″) thickness and using a round scone cutter to cut the half-moon shapes
Don’t overbake—these biscuits are best when lightly golden
Rolling in sugar while warm adds a lovely finish and ensures the sugar sticks to the biscuits
A Little Note
There’s something really special about simple recipes like this. They don’t try too hard—they just work. And sometimes, those are the ones we treasure the most.