What is the difference between a biscuit and a cookie?

In the UK, biscuit is the general word for a small, crisp baked treat, while cookie usually means a soft, chunky American-style biscuit, like a chocolate chip cookie. The recipes in this collection use the UK meaning, with cookie used for the American-style ones.

How long do homemade biscuits keep?

Most homemade biscuits keep for up to two weeks in an airtight tin at room temperature, once completely cool. Store them away from anything damp, and do not keep them in the fridge, which dries them out.

Can I freeze biscuit dough?

Yes. Wrap the dough tightly in cling film, then in a freezer bag, for up to 3 months. Thaw it in the fridge overnight, then shape and bake as usual. Baked biscuits freeze well too, in an airtight container with baking paper between the layers.

Why is my shortbread hard?

Hard shortbread is usually overworked dough, too much flour, or too long in the oven. Weigh the flour instead of scooping it, stop mixing the moment the dough holds together, and take the shortbread out while it is still pale.

What is the best flour for biscuits?

Plain flour is the right choice for most biscuits, including shortbread. Never use self-raising flour for shortbread, because the raising agent makes it puff up and ruins the dense, crumbly texture. For shortbread, replacing a little of the plain flour with rice flour gives a crisper crumb, and cornflour gives a softer, more melt-in-the-mouth result.

FOOD RECIPES

Biscuits and Cookies

Homemade biscuits and cookies, baked from scratch: classic Scottish shortbread, chocolate chip cookies, gingerbread men, biscotti and more, with clear step-by-step methods, storage advice and variations for home bakers.

Classic Scottish Shortbread Recipe

Buttery, crumbly Scottish shortbread from three ingredients, with the 1:2:3 ratio and a full mi...

1h 20m 16 servings Easy

About Biscuits and Cookies Recipes

Homemade biscuits and cookies, baked from scratch in your own kitchen. This collection starts with the classics: buttery Scottish shortbread made from three ingredients, crisp gingerbread men for Christmas, and chocolate chip cookies with soft centres and crisp edges. Every recipe uses plain, everyday ingredients and a clear step-by-step method, so even a first-time baker can follow along.

You will also find variations worth trying, from millionaire shortbread with caramel and chocolate to lemon, lavender and parmesan shortbread, plus practical advice on the things that usually go wrong: why shortbread spreads, why biscuits turn out hard, and how to store them so they stay crisp. Most biscuits in this collection keep for up to two weeks in an airtight tin, and many freeze well, baked or as dough, so you can bake ahead for Christmas, for gifts, or for the biscuit tin.

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Editorial Team

In the UK, biscuit is the general word for a small, crisp baked treat, while cookie usually means a soft, chunky American-style biscuit, like a chocolate chip cookie. The recipes in this collection use the UK meaning, with cookie used for the American-style ones.
Most homemade biscuits keep for up to two weeks in an airtight tin at room temperature, once completely cool. Store them away from anything damp, and do not keep them in the fridge, which dries them out.
Yes. Wrap the dough tightly in cling film, then in a freezer bag, for up to 3 months. Thaw it in the fridge overnight, then shape and bake as usual. Baked biscuits freeze well too, in an airtight container with baking paper between the layers.
Hard shortbread is usually overworked dough, too much flour, or too long in the oven. Weigh the flour instead of scooping it, stop mixing the moment the dough holds together, and take the shortbread out while it is still pale.
Plain flour is the right choice for most biscuits, including shortbread. Never use self-raising flour for shortbread, because the raising agent makes it puff up and ruins the dense, crumbly texture. For shortbread, replacing a little of the plain flour with rice flour gives a crisper crumb, and cornflour gives a softer, more melt-in-the-mouth result.

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