There are many different types of cookies and biscuits. This basic recipe is for rolled biscuits. Rolled Cookies require rolling the dough out flat with a rolling pin. Then it is cut into decorative shapes with cookie cutters or a sharp, pointed knife. To make these cookies the best, here's a few tips...Chill the cookie dough before rolling for easier handling.Remove only enough dough from the refrigerator to work with at one time.Save any trimmings and re-roll them all at once to prevent the dough from becoming tough.
48 biscuits
Prep Time
30 mins
Cook | Chill | Freeze
15 mins
Oven Settings
Oven Temperature
Prep Time
30 mins
Cook Time
15 mins


  1. 125 g butter
  2. ½ cup custard powder
  3. 3 Tbsp milk
  4. Pinch of salt
  5. ½ cup sugar
  6. 1½ cups self raising flour


  1. Preheat the oven.
  2. Line 2 cookie slides with baking paper.
  3. Sift the flour, salt and custard powder into the bowl of a food processor, and then add the sugar.
  4. Cut the butter into cubes, and with the processor running, add the cubes one by one till incorporated into the flour and the mixture resembles coarse meal.
  5. Transfer the mixture to a bowl and add the milk and mix by hand to a soft dough.
  6. Turn onto a floured board and roll with your hand to lightly coat in flour.
  7. Roll out thinly with a rolling pin.
  8. Cut into desired shapes with cookie cutters. (If a 4cm cutter is used, the mixture makes about 48 biscuits).
  9. Bake in the oven for 12-15 minutes.
  10. Remove from the slides while hot and cool on a cake cooler.
Adapted from 165°C
Adapted from 165°C
Victoria Hansen Food
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