Publications
Partners
1. Beat the butter, sugar, syrup and egg until just combined. Mix the bicarb with the milk and add, followed by the rest of the ingredients. Knead until smooth. Shape the dough into a flat disk, cover with baking paper or cling wrap and refrigerate for 30 minutes.
2. Preheat the oven. Roll out the dough on a floured surface to a thickness of about 5mm. Cut out your desired shapes and arrange the biscuits on baking trays lined with baking paper.
3. Bake for 10–12 minutes until done. Keep an eye out: smaller biscuits bake faster, thicker biscuits take longer. Make sure that all the biscuits on one baking tray are the same size and thickness.
