From chocolate and peanut, pecan and cinnamon, and lemon pistachio to pure M&Ms, these slice and bake biscuits allow for limitless permutations that are sure to delight adults and children alike for a long time to come.
- 250 g butter
- 1¼ cup (200 g) icing sugar mixture
- 2 tsps vanilla essence
- 2 cups (300 g) plain flour
- ½ cup (75 g) rice flour
- ⅓ cup (50 g) cornflour
- 2 tbsps milk
Beat the butter, icing sugar mixture and vanilla essence in a large bowl with an electric mixer until pale and fluffy. Stir in the combined sifted flours in 2 batches, then the milk; mix well.
Divide the mixture in half. Knead each half on a lightly floured surface until smooth, then roll each half into a 25 cm log. Wrap each log in baking paper and refrigerate for 1 hr or until firm.
If you are not intending to bake biscuits within 2 days, wrap them in foil and freeze.
Preheat oven to moderately slow (160 C). Cut the logs into 1 cm slices and place 3 cm apart on greased oven trays.
Bake the biscuits in a moderately slow oven for about 20 mins or until a pale golden colour.
ORANGE & POPPY SEED Omit vanilla essence and beat one tablespoon of finely grated orange rind with butter and icing sugar, then add 1½; tbsps of poppy seeds with combined sifted flours.
CHOCOLATE & PEANUT Increase icing sugar mixture to 1½; cup (240 g), reduce plain flour to 1½ cup (225 g), add ⅓ cup (35 g) sifted cocoa to combined sifted flours and increase milk to ¼ cup (60 ml), then stir through 40 g chopped scorched peanut bars.
PECAN & CINNAMON Add one teaspoon of ground cinnamon to sifted flours and stir through one cup (100 g) toasted chopped pecans. Sprinkle biscuits with two tablespoons of cinnamon sugar before baking.
LEMON & PISTACHIO Omit vanilla essence and beat one tablespoon of finely grated lemon rind with butter and icing sugar, then stir through ¾ cup (110 g) of toasted chopped pistachios with combined sifted flours.
M&Ms Stir through a 230 g packet of M&M’s minis baking bits with combined sifted flours.