You might remember from this post, that we’re pretty keen on reducing the amount of plastic-wrapped food we use, whether at home, at work or on the move. One of the easiest switches we’ve made in the last few years, was going from store-bought biscuits to a simple but adaptable homemade recipe.

In the past, we’d often buy a packet of digestives for dunking, maybe some HobNobs to take to work, and there were always Custard Creams or Bourbons in the cupboard, in case of biscuit emergencies. These days, we bake one or two batches of these easy cookies a week, mixing up the flavours each time, and store in an airtight container, ready to enjoy.


  • 110g melted butter
  • 300g plain flour
  • 100g sugar
  • 2 eggs
  • Milk (optional)


  1. Set your oven to 180C (375F), and line a baking sheet.
  2. Melt the butter.
  3. Combine the dry ingredients in a mixing bowl.
  4. Add the eggs and melted butter to the dry ingredients. Stir to make a firm dough, adding a splash of milk, if it feels too stiff or dry.
  5. Roll the dough onto a floured surface and cut out.
  6. Place on the baking sheet and cook for 10-12 minutes. Allow to cool before eating.

The basic recipe is quick and easy to make – from start to finish, you can easily have a batch ready in 20 minutes. But, the best thing about it is the flexibility. By adding just a few extra ingredients, you can create different flavours, textures and types of cookie, depending on your mood, your tastebuds or any leftovers you need to put to good use.

There are ten of our favourite variations listed below. Once you’ve tried out a few, it’s easy to come up with alternatives of your own.

Chocolate Chip | Add 100g of chocolate chips or chopped-up chocolate chunks to the basic recipe, plus a few drops of vanilla essence. Use plain, dark or white chocolate, as preferred.
Banana and Custard | Replace 30g of the flour with custard powder, and add 50g of chopped banana chips, or a single banana chip on top of each cookie.
White Chocolate Bakewell | Mix in a teaspoon of almond essence plus 100g of white chocolate chips to the recipe. Top each biscuit with a couple of fresh raspberries before baking.
Oatmeal Raisin | Replace half the flour with oats, add a pinch of cinnamon, then stir in 100g of raisins. (Use dried cranberries or blueberries instead if you’re not keen on raisins.)
Cinnamon and Walnut | Add a teaspoon of cinnamon to the dry ingredients, and then mix in 80g of chopped walnuts or pecan nuts.
Double Chocolate Orange | Replace 30g of the flour with cocoa powder and add the zest of a small orange. Finish off with 100g chocolate chips or chunks.
Vanilla Confetti | Stir a teaspoon of vanilla essence into the basic recipe, then shake coloured sprinkles over the top of each biscuit before baking.
Espresso | Add 3-4 teaspoons of espresso powder to the dry ingredients. Roll out the cookies, and sprinkle cocoa powder lightly over the top of each one before they go into the oven.
Lemon Crunch | Mix the zest of a lemon into the basic recipe, then sprinkle caster sugar over the top of each cookie before baking.
Ginger Nut | Stir in two teaspoons of grated fresh ginger and 80g of chopped nuts.

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