Mothers Biscuits Original Recipe
This recipe has been in my home since I was a child, and it was one of the first recipes that I wrote down in my first, handwritten, recipe book.
My mother wasn’t much of a baker and neither am I so it meets all the necessary requirements – easy, quick, flexible and not a lot of measuring.
The biscuits are buttery, like shortbread, but don’t eat them until they cool. They are pretty ordinary when warm.
So simple and flexible.
Ingredients
- 250 g butter (1 package) just melted
- 1 cups sugar
- 1 egg
- 1 tsp vanilla
- 1 tsp cinnamon (optional)
- 3 cups SR flour
- additives – total 1 cup – sultanas, chopped nuts, chopped dates or nothing.
Method
- Preheat the oven to 180°C, line some biscuit trays with baking paper.
- Beat melted butter and sugar together until creamy, add egg, cinnamon and vanilla. Turn down the mixer and stir in the flour. Mix thoroughly then add the nuts/fruit.
- Make large teaspoon sized balls of the mixture and arrange on the trays. Squash down with a fork.
- Place into the oven for 10 minutes, then rotate and cook for another 5 to 10 minutes until just beginning to turn gold.
- Remove from the oven and allow to cool completely.
