Will this recipe work with self raising flour?

Chell

Basic Biscuit Recipe
175g/6oz Plain Flour
100g/4oz Butter or Margarine
50g/2oz Caster Sugar

Pre-heat oven to 150°C/300°F Gas 2

Cream the butter or margarine and caster sugar together until they are light and fluffy. Stir in the flour and once mixed knead the dough together until it forms a ball, add a sprinkle of flour if the dough is at all sticky.

Roll out the dough on a lightly floured surface until it is about 5mm thick.

Cut out the dough using your chosen cutter.

Place the biscuits on a floured baking tray and bake in the centre of the oven for 25 minutes or until golden brown.

Let the biscuits cool on a wire tray before decorating.

freyasmum

Hi chell,

The difference between them is that plain flour has no raising agents and self-raising will try and rise when cooked, therefore resulting is a kinda mix between a biscuit and a cake.

Similarly, if you used plain flour in sponge, it would come out flat

HTH,
Linzi x

Chell

Thanks, I have just made them, well tried! I can cope with cakey biscuits. When I rolled them out it was near impossible, it kept falling apart. It got worse after it had been rolled a few times and got to the point that the last bit went in the bin. The minute the rolling pin went near it, it crumbled.

freyasmum

Hehe... you should still end up with a nice biscake

I do a base for millionaire shortbread, but use some self-raising, and it comes out nice - but I've never tried using it all

Linzi x

Chell

They aren't cakey at all, they are very crisp and short. They are fragile, we did some hand shape ones with a cutter but the fingers fell off:rotfl:

freyasmum

odd! Well they shouldbe cakey :rolleyes:

As long as they taste good :T

pol

Going to have a go with these tomorrow using SR flour, they sound yummy.
I always use half plain, half SR with a bit of cornflour for pastry and that comes out light and melt in the the mouth, so why not.
Might just roll into balls and flatten instead of trying to cut though.

pol