These fridge & freezer butter biscuits get their name from the fact that the biscuit dough can be kept in the fridge for three days or the freezer for three months, just cut off the amount you need to bake and store the dough for later. I baked this batch of about 12 biscuits and still have enough dough to make another batch of about 15-20 biscuits.
250g butter – softened
1 cup icing sugar
2 1/2 cups self-raising flour
1/2 tsp vanilla extract
Instead of the vanilla, you can try 2 tablespoons cocoa and 1/4 cup choc bits or 1 teaspoon of lemon or orange zest.
Beat the butter and sugar with a beater until it is light and fluffy.
Sift the flour into the mix and fold it into the butter mixture in two batches.
Knead the dough lightly on a floured surface until smooth.
Roll the dough into two logs, wrap them in cling wrap and chill for 1 hour.
Cut into 1cm slices and lay out on a lined baking tray. Indent with a fork so the biscuits cook evenly.
Bake in the oven at 180°C until lightly golden (about 10 minutes) and cool on a rack.
The biscuits will harden on cooling and gosh do they taste amazing, smooth textured very much like shortbread.
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Eva is the Editor and Owner of The Multitasking Woman. She always has her fingers in many different pies but wouldn't have it any other way. Eva is a freelance writer, a social media manager, a Mum to her six-year-old son, one-year-old daughter, six chickens and Benny the dog and wife to Mr G. They all live happily in their little worker's cottage in Ipswich, Queensland, Australia.
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