Creamy Butter Biscuits are attractive, made with simple ingredients, delicious, and loved by all.
They are tender and melt-in-your-mouth. One bite and you will taste a magic combination of flavors and textures. Who does not love butter cookies slathered with raspberry jam and a light vanilla buttercream filling.
What we love most in this Creamy Butter Biscuit Recipe are 3 points:
1) Only one biscuit fills the need for something sweet in the middle of the day.
2) They are so simple and easy to make but really attracts the eye.
3) You can store in the fridge, covered with foil and keep for days.
Tips for making Creamy Butter Biscuits:
The butter must be very soft (not melted) when mixing or the dough will be impossible to roll out.
Use the 5-cm circles to cut equal size rounds. Once you roll the dough to a 3 mm thickness cut biscuits and using a metal spatula to transfer over a baking sheet. Make points using a fork over the biscuits.
Refrigerate the unbaked cookies for 30 minutes before baking to set the butter and help the cookies keep their shape.
Bake until the bottom edges of the cookies are just lightly browned. If too light the cookies will not hold together well. If too brown they are not as pretty. Watch your baking time closely.
Don’t use too much jam as the top of the cookie may slide off.
Refrigerate finished cookies until ready to serve. Allow them to come to room temperature for 15-30 minutes before serving if desired.
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