These well-known biscuits started life in Scotland as a way to help with the digestion of food after a meal. They have stood the test of time and remain one of the most popular biscuits in the U.K. and across the world. They are great with a cup of tea.
Preheat the oven to 180° C
A biscuit baking tray
Round biscuit cutter
- 235g whole wheat flour
- 1 teaspoon baking powder
- ½ tsp salt
- 85g icing sugar
- 115g butter, cubed
- 60ml milk
- Combine the dry ingredients in a bowl, making sure to mix well.
- Rub the butter into the dry ingredients until you achieve a breadcrumb consistency. It is important to work quickly at this stage in order to prevent the risk of the butter softening.
- Add the milk a little at a time to form a soft dough.
- On a floured surface, roll the dough about an inch thick, and then use the cutter to cut circles that are 2 ½ inches in diameter.
- Prick with a fork before baking in the oven for 20 minutes.
It is possible to buy a biscuit stamp if you wish to give your biscuits a professional finish. We also love coating the bottom of the biscuits with chocolate for an extra special treat.