♦️1 cup or 225g wheat flour
♦️1/2 cup or 60g icing sugar
♦️1cup or 120g cold butter
♦️1 tsp baking powder
♦️60ml liquid milk or 5 tbsp powdered
♦️1/4 tsp salt
▪️Measure all your biscuit ingredients accurately and accordingly to the listed recipe.
▪️Preheat your oven to Fahrenheit or 180° Celsius.
▪️Line parchment paper on your baking tray/sheet or Grease your baking tray/sheet with butter.
▪️In a large bowl, sieve in your dry ingredients; (wheat flour, icing sugar, baking powder and salt) and mix to combine well.
PROCEDURE FOR MAKING BISCUIT
Step 1: Mix your dry ingredients; wheat flour, baking powder, sugar and salt, together in order to combine well.
Step 2: Then add in your cold butter, mix with your hand until you get fine crust or the mixture resembles coarse crumbs.
Step 3: Then use your spatula/wooden spoon to create/make a well in the middle of the dough and pour the cold liquid milk and mix very well with your hand or with your spatula/wooden spoon, to combine well.
Note: The dough must be thick and soft.
Note: Don’t over work the dough, so that the butter won’t melt.
Step 4: Dust/sprinkle flour on a smooth working surface, then place your dough on it and gently knead it.
Note: If the dough is too sticky, sprinkle flour on it until it is manageable.
Note: You can sprinkle flour on top of the dough, so it won’t stick to your hands.
Step 5: Then roll the dough flat to form a smooth dough and make it a bit more than 3/4 to 1 inch thickness or to your desired thickness.
Note: Work fast so that the butter does not melt.
Step 6: Use your biscuit or cookies cutter, to quickly cut the biscuit to your choice of shape and size.
Note: Cut your biscuit dough round into 2 inches diameter.
Step 7: Place ur cut biscuits on your prepared baking tray/sheet.
Step 8: Add ur stamp (the name of the biscuit) on the cut biscuit dough. This is optional.
Step 9: Use ur toothpick to pick holes on the biscuits. You can also use the toothpick to design the biscuits to your choice.
Step 10: Then put the biscuits in baking tray to bake.