Butter Biscuits

Tea (or coffee) time biscuits made with type 1 flour. This kind of flour contains a greater quantity of bran and wheat germ (the parts richest in nutrients) then plain flour. It also provide a richer texture and taste than plain flour. It has interesting nutritional characteristics and it is easier to process in sweet recipes than whole wheat flour. A good compromise for a healthier bakery.

These delicious biscuits are half-coated wit dark chocolate.

  • DifficultyEasy
  • CostCheap
  • Preparation time15 Minutes
  • Rest time1 Hour
  • Cooking time15 Minutes
  • Servingmakes around 30 biscuits
  • Cooking methodOven
  • CuisineItalian


  • 300plain flour type 1
  • 180 gbutter
  • 180 glight muscovado brown sugar
  • 100 grice flour (or cornstarch)
  • 2eggs
  • 1lemon (zest only)
  • 1 pinchtable salt
  • 250 gdark chocolate (for the coating)


  1. – sift the flour and the rice flour onto a large bowl;

    – add the sugar, the grated zest, the pinch of salt, the butter and the 2 eggs;

    – mix everything together and knead well with you hands till you get a dough (try to work the ingredient as quick as you can can);

    –  wrap the dough in some cling film and keep refrigerated for at least 1 hour;

    – work the short pastry with a rolling pin to form a disc with half centimeter thickness;

    – use a round cookie cutter of 8 cm diameter to shape the cookies;

    – bake at 170 degrees for about 15 minutes or till lightly golden;

    – melt the dark chocolate over a bain-marie;

    – half-dip each biscuits into the melt chocolate and allow the to dry onto a wire cooling rack;

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