Pastry Biscuits


Buttery, crumbly, sweet…….these biscuits are very nice indeed. These biscuits are close to the French pastry pate sablee, but much easier to work with. They’re cheap, easy to make and most importantly a joy to eat.
I tried a higher ratio of butter to flour but found the dough very hard to work with and the biscuits were just too delicate. Try this recipe and I promise you it wont let you down (unless you use the yolk from an ostrich egg, then it might).


These biscuits are basically just my sweet shortcrust pastry which I have formed into biscuits. They are of course delicious eaten as a biscuit with a cup of tea but can also just as well be used in a dessert in place of the pastry. For example instead of an apple pie, serve a biscuit topped with stewed apple and a spoon of custard as an ‘elegant’ dessert. These are also great for anybody who isn’t confident lining pastry cases.


I have decided to keep this recipe plain, but you could of course add any range of ingredients into your dough. Cinnamon, fennel seeds, lemon zest…..the choices are only limited to your creativity.


200g plain flour
100g icing sugar
125g butter
1 egg yolk


  1. Rub the butter into the flour and icing sugar, until it resembles breadcrumbs.
  2. Add the egg yolk and form a dough. Give a quick knead to ensure all the ingredients are properly mixed.
  3. Rest dough for a minimum of 30 minutes.
  4. Roll out dough. Cut out biscuits. Chill biscuits in fridge for 5 minutes to firm up.
  5. Bake at 170 degree Celsius for about 7 minutes or to your desired colour.

6 comments to Pastry Biscuits

  • Ruth  says:

    Wow, these look amazingly professional Evan! And so simple. There’s a lot to be said for a simple, buttery biscuit! Might have a go at these this weekend if I get time and will let you know how I get on! Yum!

    • evanoc  says:

      Thanks Ruth. They look quite good but really there is nothing to them. If you do get a chance to make them send me on a pic :)

  • Amy  says:

    Hi Evan, I came a cross your site as I was looking for a good simple easy biscuit recipes. I gave this recipe a try, it tasted great!! but I had trouble when rolling the dough out, it starts crumble so much that I had a hard time to make a good round biscuit without it not breaking. I followed the exact amount of ingredients and follow the same steps, not sure why this would not work out for me. Should I increase the amount of the egg?

    • Evan O' Ceallaigh  says:

      Hi Amy,
      I’m sorry it did not work out for you. If they started to crumble I would predict that this is most likely down to the actual rolling out of the biscuits. Pastry is tricky to get the hang of and takes practice to master. For me the hardest part of pastry is the actual rolling out of it so don’t be concerned, it’s quite difficult and requires practice.
      Apart from this, I would definitely not recommend adding more egg as this will only just make more of a problem. What you could do however is use less butter, say 100 g. This will make a dough that will be easier to work with and will be less crumbly, however on the down side the biscuits wont be as nice.
      However I would still recommend that you give this recipe another try. It is tricky and can be frustrating but in the end you will be rewarded not just with biscuits but also with the skills to make fantastic pastry for all manner of lovely things.
      Thanks for the comment Amy and please let me know how you get on with any future attempts,

  • Juliet Ui cheallaigh  says:

    Hi Evan, Just checked out your blog as recommended by Mairin! Look forward to trying your biscuit recipe. Everything looks great! I’ll be back for more!

    • Evan O' Ceallaigh  says:

      Thanks for the comment Juliet, really glad you like the blog. If you try the biscuits let me know how they go, would love to find out how you get on.

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