It’s a hotly debated topic in many households, and with National Biscuit Day coming up on 29th May, the question comes up once again… what is the best biscuit? Whether you enjoy the crisp snap of a rich tea, the sweet delight of a jammie dodger or the chocolatey goodness of a bourbon, we are all firmly behind our favourites when it comes to who should take the top spot. However, you’ll be pleased to know – though maybe less so if your favourite isn’t in the top 5 – there is actually a winner according to a poll of 2,000 Brits.
Topping the list of best biscuit is the chocolate digestive, closely followed by shortbread and chocolate fingers. While the top choice may not to be to everyone’s liking, the winner is definitely a strong favourite to dip in your tea, and we’re sure you wouldn’t say no if given the option.
- Chocolate digestive
- Chocolate finger
- Jaffa cake
- Chocolate Hobnob
- Custard cream
- Jammie Dodger
- Maryland cookie
- Crunch cream
- Plain digestive
- Viennese whirl
- Rich tea
- Malted milk
- Fig roll
In honour of National Biscuit Day, here are some recipes for you to make your own biscuits at home, and enjoy a good old dunk in your brew.
- To make the biscuits, mix the butter and sugar in a bowl with a wooden spoon until well combined. Add the egg and vanilla, and continue to beat by hand until fully incorporated. You will need to scrape the edges of the bowl down for this part.
- Tip the flour into the mixture and fold together until fully combined, then shape into a ball. Roll the dough out onto a floured sheet of baking parchment to a depth of around 5mm. Transfer the sheet to a baking tray and put in the fridge for 10 mins to firm up.
- Remove from the fridge and press out your biscuits using a 6cm flower-shaped cutter (you could use any shaped cutters to make these). You will need 16 base biscuits and 16 top biscuits, with small holes or hearts of around 3cm cut out of them.
- Recombine your dough off-cuts and reroll them on a floured surface. Try to be fairly quick doing this, as the mixture will warm up and get sticky. If it does, just pop it back in the fridge to firm up again.
- Once the shapes are cut out, arrange on 2 baking sheets lined with baking parchment and leave to cool in the fridge for 10 mins.
- Heat oven to 190°C/170°C fan/Gas Mark 5. Bake the biscuits for 7 mins, then take them out of the oven and sprinkle the tops with caster sugar. Return all the biscuits to the oven and cook for a further 5 mins.
- Take out and allow to cool fully on a wire rack. When cool, spread jam on the bottom biscuit and top with another biscuit, sandwiching them together.
Did you know? These biscuits will keep for 2-3 days in an airtight container.
150g plain flour
100g salted butter
50g vanilla sugar
For the vanilla sugar
1 vanilla pod
225g caster sugar
- To make the vanilla sugar, whizz the vanilla pod and sugar in a blender. Pour through a sieve and blend again. Store in an airtight jar.
- Pre-heat the oven to 180°C/160°C fan/Gas Mark 4. Place the flour and butter in a bowl and rub together to form crumbs. Add the vanilla sugar and mix to form a dough. Roll out the dough. Using a star-shaped cutter, cut out stars and place on a baking tray lined with non-stick baking paper.
- Bake for 8-10 minutes until just golden. Sprinkle with vanilla sugar. Leave to cool.
Did you know? These shortbread biscuits will keep for up to 1 week in a tin.
- 100g salted butter, cubed
- 75g light brown soft sugar
- 1 tbsp grated fresh ginger
- 100g golden syrup
- 250g self-raising flour
- 1½ tbsp ground ginger
- 1 tsp bicarbonate of soda
- 1 small egg yolk, beaten
- Pre-heat the oven to 190°C/170°C fan/Gas Mark 5. Line two large baking trays with baking parchment. In a saucepan over a low heat, melt the butter, sugar, fresh ginger and golden syrup and leave to cool.
- Mix the flour, ground ginger and bicarbonate of soda in a bowl with a wooden spoon. Gradually stir in the cooled sugar mixture and the egg yolk and knead briefly to make a dough.
- Roll the dough into 20g balls and put on the prepared baking trays with 3cm between each to allow for spreading. Bake for 8-10 mins until golden brown. Leave to cool on the trays for a min, then transfer to a cooling rack to cool completely.
Alternatively, if you want to forgo the baking this National Biscuit Day and tuck into a selection of biscuits with your cuppa without the flour explosion, make sure to add one of our boxes of biscuits to your next Doorstep Delivery!