Curtis Stone reflects on the lessons his mum taught him and shares her recipe for delicious biscuits, topped with chopped thyme and caster sugar.
- Makes40
- Cook time40 minutes
- Prep time25 minutes, + 1 hour chilling time
Ingredients
- 225g unsalted butter, at room temperature
- 2/3 cup (150g) caster sugar, plus extra for dusting
- 2 1/4 cups (335g) plain flour
- 1/8 tsp sea salt flakes
- Chopped thyme leaves, to decorate
- Caster sugar, extra, to decorate
- 1 large Coles Australian Free Range Egg white
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Method
Step 1
Preheat oven to 175°C (155°C fan-forced). Position the racks in the upper and lower thirds of the oven. Line 2 baking trays with baking paper. Using an electric stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed for 2 mins or until light and creamy. Reduce the speed to low. Add the flour and salt and beat for 1 min or just until the dough comes together. Divide the dough into 2 portions. Shape each portion into a disc and cover with plastic wrap. Place in the fridge for 30 mins or until the dough is firm.Step 2
Remove dough from the fridge and stand for 5 mins. Roll out 1 dough portion between 2 sheets of baking paper until 6mm thick. Use a 5cm round pastry cutter to cut discs from the dough, rerolling the excess. Place on 1 lined tray. Repeat with the remaining portion. Place in the fridge for 10 mins to chill.Step 3
Bake in 2 batches, swapping trays halfway through cooking, for 12-14 mins or until pale golden. Transfer to wire racks and set aside to cool completely. Reduce oven to 160°C (140°C fan-forced).Step 4
Combine the thyme and a little extra sugar in a small bowl. In a separate small bow, whisk the egg white and 1 tbs water until well combined. Lightly brush the tops of the cooled biscuits with egg mixture, then sprinkle with the thyme mixture. Sprinkle with a little extra sugar and return biscuits to the trays. Bake, in 2 batches, for a further 5 mins. Set aside to cool slightly before transferring to the wire racks to cool completely.
Tip: The biscuit dough can be made up to 2 days ahead, wrapped tightly and refrigerated, or frozen for up to 1 week. Store the biscuits in an airtight container at room temperature for up to 2 days.
Lessons my mother taught me
"For me it’s pretty simple - family first, lots of love, a few house rules and lots of cooking, of course"
“My mum is the best. There were times growing up I thought she was a little strict and we had too many chores - but she loved us so hard that it hurt!"
“Mum was a baker so on Sunday our house smelled of freshly baked biscuits ready for the many hungry school friends that would drop in during the week ahead. Mum always encouraged us to have friends over so our house became the central meeting place for my friends and my brother’s, too. Perhaps it was her strategy so she could keep an eye on us."
“I’ve taken mum’s ‘work hard and love hard’ attitude as a guide in my life. For me, it’s pretty simple - family first, lots of love, a few house rules and lots of cooking, of course. I try to bake a lot with my boys just as I did with mum. And what a reward it is – creating childhood memories for my kids, freshly baked snacks for the week ahead and, best of all, licking the batter out of the bowl!”
Mum’s Fresh Thyme Sugar Biscuits
- Makes40
- Cook time40 minutes
- Prep time25 minutes, + 1 hour chilling time
Ingredients
- 225g unsalted butter, at room temperature
- 2/3 cup (150g) caster sugar, plus extra for dusting
- 2 1/4 cups (335g) plain flour
- 1/8 tsp sea salt flakes
- Chopped thyme leaves, to decorate
- Caster sugar, extra, to decorate
- 1 large Coles Australian Free Range Egg white
Description
Curtis Stone reflects on the lessons his mum taught him and shares her recipe for delicious biscuits, topped with chopped thyme and caster sugar.
Method
Step 1
Preheat oven to 175°C (155°C fan-forced). Position the racks in the upper and lower thirds of the oven. Line 2 baking trays with baking paper. Using an electric stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed for 2 mins or until light and creamy. Reduce the speed to low. Add the flour and salt and beat for 1 min or just until the dough comes together. Divide the dough into 2 portions. Shape each portion into a disc and cover with plastic wrap. Place in the fridge for 30 mins or until the dough is firm.Step 2
Remove dough from the fridge and stand for 5 mins. Roll out 1 dough portion between 2 sheets of baking paper until 6mm thick. Use a 5cm round pastry cutter to cut discs from the dough, rerolling the excess. Place on 1 lined tray. Repeat with the remaining portion. Place in the fridge for 10 mins to chill.Step 3
Bake in 2 batches, swapping trays halfway through cooking, for 12-14 mins or until pale golden. Transfer to wire racks and set aside to cool completely. Reduce oven to 160°C (140°C fan-forced).Step 4
Combine the thyme and a little extra sugar in a small bowl. In a separate small bow, whisk the egg white and 1 tbs water until well combined. Lightly brush the tops of the cooled biscuits with egg mixture, then sprinkle with the thyme mixture. Sprinkle with a little extra sugar and return biscuits to the trays. Bake, in 2 batches, for a further 5 mins. Set aside to cool slightly before transferring to the wire racks to cool completely.
Tip: The biscuit dough can be made up to 2 days ahead, wrapped tightly and refrigerated, or frozen for up to 1 week. Store the biscuits in an airtight container at room temperature for up to 2 days.