Makes approximately 18 biscuits
First collect together the things that you will need. Mixing bowl, wooden spoon, pastry board, rolling pin, pastry cutters, baking tray.
(Editor's note: I would advise that you grease the baking tray. The recipe is designed for very small cutters, of three different designs. With larger cutters you will not get 18 biscuits).
2 oz (56 grams) softened butter
2 oz (56 grams) caster sugar
4 oz (113 grams) plain flour
About 2 dessert spoons milk
- Ask a grown-up to turn on the oven for you and set it at 350ºF (180ºC, Gas mark 3) with a shelf in the centre.
- Put the butter and sugar in the mixing bowl and mix them well together with the wooden spoon until soft and creamy
- Mix in the flour and the milk with the wooden spoon until the ingredients are mixed well together. Now using your hands, knead the mixture together, making it into a ball of dough.
- Sprinkle a little flour onto the pastry board and rolling pin so that the dough will not stick, and roll the dough out until it is about as think as a 10p piece.
- Using the pastry cutters, cut out shapes from the dough and put them carefully onto the baking tray, leaving spaces between each one. You should get about six of each shape but don't worry if you have more or less.
- Now ask a grown-up to help you, and remember that the oven will be hot. Put the biscuits into the oven on the centre shelf. Cook for 10-15 minutes until the biscuits are light brown.
- Take the biscuits out of the oven on the baking tray. Don't forget that the baking tray will be very hot, so use an oven cloth. Leave the biscuits to cool for five minutes. Lift them onto a wire cooling tray and when they are completely cold sprinkle a little sugar on top of them—DELICIOUS!
- Store them in an airtight tin so that they will not go soft.
- Now you can tidy up the kitchen and wash up your cooking utensils. Just wipe clean the pastry board and rolling pin; do not put them in the water.