Golden Rules for Making Biscuit Dough

At Biscuiteers HQ we are very lucky to have a big kitchen, with lots of shiny steel tables, equipment and marvellous mixers that make creating biscuit dough simple. However when we come to do it at home, we have to remember that we always have a few tips and tricks that help to make the process go a little more smoothly, without getting flour and sugar everywhere.

• Your dough will be most easy to roll directly after you have made it, as it is naturally softer and more pliable at this point.
• If you want to make the dough ahead of time roll it into two flat discs, cover with Clingfilm and refrigerate.
• Then bring to room temperature when you need to use it.
• Adding flour to help roll out the dough makes it tougher. The trick is to roll it between two sheets of baking parchments. This means you don’t have to use any extra flour at all, so this a technique worth perfecting.
• Divide the dough in two and shape into two flat discs.
• Place the dough on a sheet of parchment.
• To make your dough as even as possible you can use rolling guides; which you can buy from specialist shops. Or improvise by using a couple of wooden spoon, just like the image below.

• Begin by gently squashing down the down the dough with your rolling pin or your hands, cover with a second sheet of parchment and then use the rolling pin to roll out properly.
• The top sheet of paper may crinkle from time to time, just peel it off and smooth it down gently and start to rolling again.
• Gently roll the dough until it is 5mm thick all over.

• Transfer the whole sheet of rolled dough (still sandwiched between its sheets of parchment) to a baking tray and place in the fridge to chill for at least 20-30 minutes before cutting.
• Repeat the process with the rest of the dough.