Golden Butter Biscuits – Sweet, buttery and pretty cookies

Do you have a favourite biscuit? They come in so many different forms, flavours and textures. The other great news is that biscuits are easy to bake all by yourself and these Golden Butter Biscuits are a great example of delicious cookies. You can follow this easy recipe and come up with great cookies while creating some of your own creative variations.

Using a piping bag is one of the best ways to set these cookies in a baking tray. Some piping bag set-ups even have different nozzle fixtures for different shapes which makes it even more fun. You can be as creative as your heart desires with shapes and decorations. Half the batch in this recipe are chocolate-dipped and others have candy in the middle. However, you can do whatever you want. Wrap your Golden Butter Biscuits up in a pretty tin and they become a great gift too.

Golden and buttery cookies are always a great treat. These Golden Butter Biscuits are a great and you can be as creative as you want to.

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Butter Biscuits Recipe

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Recipe by Msi Muzi Mathebula Course: Dessert, Snack, Tea timeCuisine: GlobalDifficulty: Easy

Servings

24

cookies

Prep time

15

minutes

Baking Time

30

minutes

Total time

45

minutes

Ingredients

• 225 g unsalted butter, softened

• 140 g sugar

• ¼ tsp salt

• 2 egg yolks

• 1½ tsp vanilla extract

• 2 cups all-purpose flour

• 4 tsp milk

• Chocolate or candy melts

Method

• Preheat oven to 150°C.
• In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, sugar and salt until combined.
• Mix in egg yolks and vanilla.
• Add flour and mix until crumbly then add in 2 tsp milk, if needed add in another 1 – 2 tsp milk for a more pipe-able consistency – add as little as possible for less spreading though.
• Transfer to a 16-inch piping bag fitted with a very large open star tip.
• Pipe dough into rounds onto two ungreased baking sheets.
• Bake one sheet at a time in preheated oven until golden brown on bottom, about 12 – 16 minutes.
• Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container.
• Dip half of cookies into chocolate let excess run off then transfer to a sheet of parchment paper.

Notes

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