Mum biscuits recipe

Mum is going to love these easy to bake Mum biscuits. These impressive biscuits take only 15 minutes to bake and you can write whatever message you'd like in biscuit lettering!

Show mum she's No.1 this Mother's Day (opens in new tab) with these delicious and easy vanilla-flavoured Mum biscuits. We've used alphabet cutters to spell out the word 'mum' but you can make whatever shapes you like including flowers and love hearts too. These biscuits are flavoured with vanilla extract but you can swap for other extracts too including almond or rose. Decorate with icing, sprinkles and watch Mums face light up when you present to her on Mother's Day or her birthday.

Ingredients

• 100g unsalted butter, softened
• 200g caster sugar
• 1 large egg
• 300g plain flour
• 1 tsp baking powder
• Few drops of vanilla extract
• Pinch of salt
• Icing writing tubes and flower sprinkles to decorate (we used Dr.Oetker)

Method

1. Combine the flour, baking powder and salt in a large bowl.
2. In a large bowl beat the butter and caster sugar together with an electric mixer until pale and fluffy.
3. Add the egg and vanilla extract and beat again until combined.
4. Add the flour mix 1/3 at a time, beating with the electric mixer until just combined.
5. Bring the dough together in a ball with your hands, adding 1/2 tsp of cold water to bring the dough together if you need it. Wrap the ball of biscuit dough in cling film and chill in the fridge for at least 30 minutes.
6. Preheat the oven to 180°C/Fan 160°C/350°F/Gas Mark 4. Line a large baking tray with baking parchment.
7. On a lightly floured surface, roll out the dough to about 4mm thick and use a M cutter and a U cutter to stamp out the word 'MUM'. Depending on the size of your cutters you should have enough biscuit dough to make 18 biscuits/6 lots of the word 'MUM'. Press the biscuits out carefully onto the baking parchment using your index finger. If the letters need neatening around the edges, you can go around them with a toothpick to remove any excess dough.
8. Bake for 15–18, or until the biscuits have turned a light gold colour. Leave to cool completely on a wire rack then ice. We used pink icing writing and flower sprinkles. The biscuits will keep for a couple of days in an airtight tin.