Traffic Light Biscuits

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Prep

25 mins

Bake

8-10 mins

Serves

Difficulty

Easy

About

These colourful biscuits look great and kids will have lots of fun making them!

made using

Pure Cane Caster Sugar

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Medium Easy Desserts Desserts 14

Instructions

Ingredients

Reviews

Step 1

Preheat the oven to 180°C/350°F/Gas 4.

Step 2

Cream the butter, Tate & Lyle Caster Sugar and Lyle’s Golden Syrup together in a bowl until pale and fluffy. Gradually beat in the egg and vanilla essence until well mixed.

Step 3

Sift together the flour and baking powder and stir into the mixture until it resembles breadcrumbs. Then gather the mixture together with your hands to form a dough.

Step 4

Turn out onto a lightly floured surface and knead gently until smooth. Wrap in cling film and chill in the fridge for at least 30 minutes until firm.

Step 5

Roll out the chilled dough to 3mm (1/8 ”) thick and cut into rectangles measuring about 3cm x 8.5cm (1¼”x3½ “).

Step 6

Using a very small plain round cutter or the end of a 5cm (½ “) plain round piping nozzle cut out 3 holes to represent the lights in half of the rectangles only.

Step 7

Place the rectangles on 2 baking trays lined with parchment paper. Bake for 8-10 minutes or until just golden. Carefully transfer to a wire rack to cool.

Ingredients – 7 items

Serving

For the biscuits

Unsalted butter

100 g

Tate & Lyle Caster Sugar

75 g

Lyle’s Golden Syrup

25 g

Large eggs

Vanilla essence

few drops

Plain flour

sifted

275 g

Baking powder

1 tsp

To decorate

Raspberry jam

Pineapple Jam

Lime marmalade

Tate & Lyle Fair trade Icing Cane Sugar

to dust

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Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
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Method

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2 Tbsp Fish sauce
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1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
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2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
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Method:

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Traffic Light Biscuits - T&L Sugars (2024)

FAQs

Why aren t my biscuits light and fluffy? ›

For light and fluffy biscuits, steer clear of any flour made from 100% hard red wheat; this style is relatively low in starch and high in protein, readily forming gluten in a high-moisture dough. That's great when it comes to making chewy breads and pasta, but bad news for light and tender biscuits.

View Details ›

What does adding sugar to biscuits do? ›

Sugar gives sweetness, but it is also important in developing the texture of the biscuit. Dissolved sugar tends to inhibit starch gelatinisation and gluten formation and creates a biscuit with a more tender texture. Undissolved sugar crystals give a crunchy, crisp texture.

Learn More ›

Which liquid makes the best biscuits? ›

Just as important as the fat is the liquid used to make your biscuits. Our Buttermilk Biscuit recipe offers the choice of using milk or buttermilk. Buttermilk is known for making biscuits tender and adding a zippy tang, so we used that for this test.

Get More Info ›

What is the biscuit method? ›

The biscuit-method, also used for scones, is prepared by sifting together the dry ingredients including flour, salt, sugar, and baking powder, the fat is then cut into the dry ingredients, and the mixture is folded together with the liquid producing a dense yet flakey texture.

Show Me More ›

What is the secret to fluffy biscuits? ›

For soft and fluffy biscuits, blend the liquid and dry ingredients just until the dough "resembles cottage cheese," Sonoskus says. This stops you from activating too much gluten in the flour and ending up with a tougher biscuit that doesn't rise as high.

Does adding more baking powder make biscuits rise higher? ›

Conclusion: More baking powder makes the biscuit rise more (imagine that!). About 1 tablespoon of baking powder per 2 cups of flour seems to be about the right amount, but even halving or doubling this amount should not ruin your biscuits.

Read The Full Story ›

Can I use powdered sugar instead of granulated sugar in biscuits? ›

You require approximately half as much granulated sugar as powdered sugar. So for example, if a recipe asks for 1 tablespoon of granulated sugar, you can substitute it with 2 tablespoons of powdered sugar with no change in the overall sweetness of your recipe.

Keep Reading ›

Do you cream butter and sugar for biscuits? ›

Creaming evenly disperses the sugar throughout the batter, completely dissolving it into the butter. You also increase volume by mixing thoroughly and incorporating more air into your batter. The result? Lighter textured cookies and cakes.

What makes biscuits taste better? ›

Brush the biscuits with butter after baking

“If you want the most luscious biscuits ever, brush the tops with melted butter after they come out of the oven,” says James. Brushing the butter on after baking ensures that the butter soaks into the baked biscuit so you get that great buttery flavor in every bite.

Is butter or crisco better in biscuits? ›

So what's the final verdict? Butter is the winner here. The butter biscuits were moister with that wonderful butter taste and melt-in-your mouth texture. I'd be curious to test out substituting half or just two tablespoons of the butter with shortening to see if you get the best of both.

Tell Me More ›

Is it better to make biscuits with butter or oil? ›

As a semi-solid fat, butter contributes to the rise and flakiness of biscuits in ways liquid oil can't replicate. But what makes butter so unique? It all comes down to baking science. In the oven, the butter melts, releasing water that evaporates into steam.

Know More ›

What are the 3 types of biscuits? ›

Types of Biscuits

Rolled Biscuits. Rolled biscuits are one of the most popular baking-powder leavened quick breads. ...
Drop Biscuits. Drop biscuits have more milk or other liquid added to the dough than rolled biscuits. ...
Scones. ...
Shortcakes.

Keep Reading ›

Why are my biscuits so dry? ›

Why are my biscuits dry and crumbly? Dry and crumbly biscuits are often caused by adding too much flour. Remember, don't scoop and drop your flour – use a spoon to sprinkle the flour into the measuring cup, then level it off with a spatula.

Keep Reading ›

What are the two most important steps in biscuit making? ›

The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid. When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall.

Read On ›

Why are my homemade biscuits so dense? ›

When you cut in your fat, you leave it in small pea-sized lumps. Those lumps get coated in flour and melt during baking into layers. If your fats are too warm, the lumps will melt and form a hom*ogeneous dough, resulting in dense, leaden biscuits.

See Details ›

What causes biscuits to be heavy? ›

Too little fat will result in dry and heavy biscuits. The type of flour you use is important. Don't use bread flour unless the recipe calls for it and avoid whole wheat and other whole grain flours. They will make the biscuits tough and heavy.

Discover More Details ›

How can I get my biscuits to rise higher? ›

Bake them close to each other.

Biscuits are an exception to this rule: Placing them close to one another on your baking sheet actually helps them push each other up, as they impede each other from spreading outward and instead puff up skywards.

Get More Info ›

Traffic Light Biscuits - T&L Sugars (2024)