Dutch Butter Biscuits

    Dutch Butter Biscuits

    (46)
    26saves
    25min


    56 people made this

    These light buttery biscuits will melt in your mouth. You probably won't find a more easy to make biscuit recipe!

    Ingredients
    Serves: 72 

    • 500g butter
    • 3 cups (375g) plain flour
    • 1 1/4 cups (275g) white sugar
    • 1/8 teaspoon bicarb soda

    Directions
    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat the oven to 190 degrees C. Grease baking trays.
    2. In a medium bowl cream butter to soften. Combine the flour, sugar and bicarb soda and stir into the softened butter. Drop by rounded spoonfuls onto the prepared baking tray. Press down sightly with a cold fork.
    3. Bake for 8 to 10 minutes in the preheated oven. Allow biscuits to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.
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    Reviews and Ratings
    Global Ratings:
    (46)

    Reviews in English (46)

    simplecook
    2

    Excellent biscuits !!! Very easy to make !!! Very light and fluffy [if you can call a biscuit fluffy??] - my husband and I loved them - will surely be making them again - thanks for adding this great recipe - regards "simplecook"  -  05 Jul 2012

    by
    31

    My first batch of these cookies did not turn out too well. They were one large, thin sloppy unit. I do not blame the recipe, I understand that when trying a new recipe many varibles can effect the outcome. I think I added too much baking soda. I did not have a 1/8tsp measuring device, so I guessed--obviously wrong. The cookies rose and spred out, did not brown and tasted like gooey butter. I decided to modify the rest of the batch. I added 1/2 cup more flour and mixed it in until the dough was smooth, slightly stiff, but creamy. I rolled less than a teaspoon full of the dough between my palms to form small balls, placed the balls about two inches apart on an ungreased cookie sheet, pressed a wet fork into the cookies twice--once horizantally and once vertically, and baked the cookies for 11 minutes. They came out beautiful and tasted great. Each cookie was uniform in shape and golden brown on the edges. My second batch- I increased the flour and slightly decreased the sugar, used a very small pinch of baking soda, and baked again as described above. They will be a part of my families holiday feast. My ten year old son loves them, and he's quite the cookie critic. Thanks for sharing this recipe!  -  13 Dec 2006  (Review from Allrecipes USA and Canada)

    by
    22

    My family is from Holland and I've had butter cookies all my life. I just didn't care for the cookies at all. They were hard to get off the cookie tin and they were too buttery in my book. I also thought they were a little too flat. My son, who is 3, loves cookies, but would not eat these.  -  27 Jun 2003  (Review from Allrecipes USA and Canada)

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