1 October 2026
Butter biscuit dough for cookie cutters
A firm, buttery dough that keeps a clean edge in metal cutters. Good for dogs, numbers, letters and any shape you want to ice.
# What you need - 250g unsalted butter, soft - 140g caster sugar - 1 egg yolk - 1 tsp vanilla extract - 340g plain flour - A pinch of salt
# Method 1. Beat the butter and sugar until pale and creamy. 2. Mix in the egg yolk and vanilla. 3. Add the flour and salt and bring it together into a soft dough. Do not overwork it. 4. Flatten into two discs, wrap, and chill for at least an hour. Cold dough cuts cleanly. 5. Roll to about 5mm on a lightly floured board. Dip the cutter in flour and press straight down. Do not twist. 6. Bake at 170°C fan, 180°C conventional, for 10 to 12 minutes until the edges are just golden. 7. Cool on the tray for 5 minutes, then move to a rack.
# Using the biscuits Leave them until they are completely cold before you add icing or an edible topper. A thin layer of buttercream or royal icing gives a photo topper something to sit on. These keep in a tin for about a week.