Photo of Sugar biscuits by WW

Sugar biscuits

4
4
4
SmartPoints® value per serving
Total Time
5 hr 25 min
Prep
45 min
Cook
40 min
Serves
56
Difficulty
Easy
Dipped in sparkles, these glittery cookies are easy to make and taste as good as they look

Ingredients

Plain White Flour

250 g

Egg, whole, raw

1 large, raw

Baking powder

1 teaspoons, level

Salt

¼ teaspoons

Butter

160 g, unsalted, softened

Granulated sugar

135 g

Skimmed Milk

4 tablespoons

Vanilla Extract

1 teaspoons, level

Icing Sugar

200 g

Sainsbury's Pink Glimmer Sugar

140 g

Instructions

  1. In a medium-sized bowl, combine the flour, baking powder and salt and set aside. In a large bowl, with an electric mixer on medium-high speed, cream together the butter and granulated sugar until light and fluffy. Add the egg, 1 tbsp milk and vanilla, beating well. With the mixer on low speed, add the flour mixture to the egg mixture a little at a time until just blended.
  2. Divide the dough into 4 balls and shape into fat discs; wrap each with clingfilm and refrigerate until firm (overnight, preferably, or for at least 4 hours).
  3. Preheat the oven to 180°C, fan 160°C, gas mark 4 and line 2 large baking trays with baking paper. Remove 1 disc of dough from the fridge (leaving the remaining dough in there), unwrap it and roll it out to a thickness of 0.5cm between 2 sheets of lightly floured baking paper. Remove the top layer of baking paper and cut the dough into cookies with a 5cm cutter.
  4. Transfer the raw biscuits on the baking paper to the freezer and leave until firm. Bake in the oven for about 10 minutes, until the edges turn light golden brown. Transfer to a wire rack to cool. Repeat with the remaining dough, rerolling the scraps, until you have 56 biscuits.

Notes

You can freeze the dough for up to three months and bake a small batch from frozen – just add a few minutes to the baking time

Start eating better than ever!