Butter Biscuits

These butter biscuits are perfect for afternoon tea, with a cup of coffee or tea. They are light and not too buttery.

I made some with dried cranberry, and some with chocolate+almond nuts.

The biscuit rolls can be frozen till ready to eat, and then thawed and sliced for baking.


This is a large batch. Feel free to half the recipe. I do suggest making the whole amount, and freezing some rolls for later.

500g butter
2 cups icing sugar
5 cups plain flour
1 tablespoon vanilla extract
3/4 cup cranberries (chopped)
1/2 cup fine chocolate chips
1/2 cup chopped almond flakes


Preheat the oven to 180°C (160°C in a fan-forced oven).

Start by lining a large baking sheet with baking paper.

Leave a 500g block of butter at room temperature till softened.

If you’re in a cold country and can’t get butter to soften at room temperature, then shave the butter using a vegetable peeler into a mixing bowl.

Add 2 cups of icing sugar.

Beat the butter and sugar mixture till light and fluffy.

The mixture should be a pale yellow colour.

Add 5 cups of plain flour and mix it into the butter mixture slowly.

Use your fingers to knead the flour into the dough.

Pour the mixture on to a lighty floured surface and keep kneading.

Knead till the dough is combined.

Add 1 tablespoon of vanilla extract.

Knead till the dough is smooth and soft.

Divide the dough into 2 portions to make two types of butter biscuits.

Chop up 3/4 cup of dried cranberries.

Add the cranberries to one half of the dough. Mix well into the dough.

Roll the dough into a long log. Wrap in cling wrap and set aside.

Chop 1/2 cup of almond flakes.

Get 1/2 cup of fine chocolate chips, or chopped up chocolate chips.

Add the chocolate chips and almond nuts to the remaining half of the dough. Mix them into the dough.

Roll the dough into a long log. Wrap in cling wrap and set aside.

Place the rolls in the fridge to harden for easy cutting later. Extra rolls can be frozen at this stage. The rolls can be thawed in the fridge later before using.

Using a very sharp knife, gently slice the rolls into 1 cm thick pieces.

Lay out the pieces of biscuit dough on the lined baking sheet. Leave a couple of cm of space between the biscuits.

Bake the biscuits for 10 to 11 mins. They should be lightly browned.

Leave the cookies to cool on the tray. They should feel soft when hot but should slide on the baking paper when given a gentle push.

When they are no longer too hot to touch, remove them onto a wire rack to complete the cooling process.


The printable version of this recipe is here –
Butter Biscuits With Cranberries and Chocolate Chips & Almond Nuts

Main Blog – Story of Bing


  1. Hi Bing !

    Nice blog here. Love those pictures and receipe you’ve posted.

    I was wondering if I wish to bake peanut butter and choc chip cookie, can I also use this receipe?

    And isit possible that I use those normal toaster as I dont have an oven at home.


    • Hi Stephenie, these are butter biscuits and will taste more like Danish butter cookies than chocolate chip cookies. But if you use chopped peanut butter chips and chocolate chips, I think they will taste spectacular too! If it’s cookies you are after, try this recipe instead – http://www.nigella.com/recipes/view/totally-chocolate-chocolate-chip-cookies-29 These are our kids’ favourite cookie recipe and they even make it on their own! If you add peanut butter chips instead of chocolate chips, you’ll have peanut butter chocolate chip cookies!

  2. Thanks Bing ! Really appreciate your help !

    I’m going to make your pasta salad and cookie tonight ! 😉

    Cheers !

  3. HI Bing,

    Can I use normal fine sugar instead of icing sugar?


    • I’ve never done it with fine sugar. But what the heck, give it a try and tell me how it went!

  4. Greetings from humid Singapore, love all your recipes. Tried yr blueberry muffins yesterday and it was a hit! Today is down to your butter cookies and they taste marvelous! Yummilicious!

    • Thanks Anthea! I’m glad the recipes worked out for you. The butter biscuits make great gifts too! =)

  5. Hey bling , wanna ask would I be able to mole out a shape of what I want using cookie shape cutter ? Will the cookie shape cutter stick into the dough and unable to take out ? Also , wanted to ask how long would the the dough get harden putting it into the fridge ?

    Anyway gotta use your easy and nice recipe for this coming valetines cookies for my boyf !

    • I don’t think it’ll be easy to roll out. This recipe has no liquids in it and is pretty dry. You can give it a try.

      I usually chill for about half hour. If it’s very soft, it’ll be hard to cut into perfect round shapes. So the more chilled the dough is, the better.

      Have fun!

      • Thanks for this receipt you posted bling , it was a great success and the cookies was extremely nice ! Thanks !

        • I’m glad they were a success! I love these biscuits. I made a huge batch sometimes, and just freeze logs and logs of dough. When I need some biscuits, I thaw the logs of dough, cut them up and then bake.

  6. hi bing, am i able to use those “toaster oven”?

    • im sorry. I’ve never used a toaster oven to bake before so I wouldn’t know how they work for baking. But give it a try! Good luck and have fun!

  7. hi , i wonder how many biscuits can this amount of ingredients bake ?

  8. May I know about how many biscuits this recipes can make. As I going to bake for my friend’s birthday party. Thank you looking forward for your reply.

  9. My mom made these cookies yesterday and it was a hit! Normal sugar works as well! We didn’t refrigerate the dough, we were too impatient. We didn’t roll it out either, we just shaped it with the hand into round mini flat balls and it turned out wonderful to the point where we have less then 5 pieces of these cookies right now in the cookie jar. 😉

    Thanks for the recipe~!

  10. Hi
    Bing I have baked these cookies they came out very nice and I have doubled the batch. I froze the left over biscuits. I appreciate thanks.


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