1-2-3 biscuits

On occasion, I make biscuits. Sometimes for guests, sometimes just for me. Here is a recipe which I do a lot. All my biscuit recipes are good to freeze as a finished dough, you just take out what you need and bake! Biscuits in minutes.

1-2-3 biscuits are called that because of the proportions. 100g sugar, 200g fat and 300g flour. You can use a lot less sugar though, reducing it by half is still fine.

Butter or margarine? Butter tastes better, but margarine makes for a longer lasting biscuit. I prefer butter every time.

Here are the proportions I use. Might as well make lots.

2,4 litres plain flour

6 dl sugar (I believe 2,5 dl = 1 Australian cup)

1 kg butter, or margarine if you must, room temperature

2 eggs

Put butter in the biggest bowl you have, add sugar and mix with your hands until smooth. Add eggs, mix. Add flour, a bit at a time until it releases from your hands and holds well together without being crumbly. Done!

Now decide what kind of biscuits you are making. You can add chopped raisins, chopped cooking chocolate, spices and essences, you can shape it in a roll and roll the edges in cinnamon, so much choice! It is such a versatile dough, split it in ten parts and make ten kinds. It has to be the easiest bikkie in the world. Here’s what I just made:

Jam biscuits

Roll into balls, shape with thumb.

biscuit2biscuit3Freeze like this, add jam later.

Chopped raisin ”fork biscuit”

Chope a tremendous amount of raisins, mix into part of the dough. Roll into balls. Freeze.

biscuit1When ready to bake, thaw, shape with a fork, bake.

Ready for the freezer and some tasting samples…

biscuit5Bake for 7-10 minutes 180 degrees Celcius. You can bake hotter for a less durable biscuit and lower for a more lasting one. Because a hotter temp bakes them quickly on the outside, the inside is slightly less cooked and so it doesn’t keep as well. Not that it matters really.

These biscuits are what I learnt to make in school in Sweden. Still is as good, many years on. I just remembered another thing, when we came home from school we sometimes made a tiny version of this mixed in a coffeecup, ate it straight, maybe with a little cocoa stirred through. Healthy snack? Yum, raw biscuit dough!

Biscuits you make yourself will always be better for you and the world at large. You can control the sugar, you know for sure there are no additives and no things like palm oil. Just plain and simple.

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