Pound Cake Turned Soft Biscuits

Name: Pound Cake Turned Soft Biscuits
Total time: 1800 s
Yield: 24 Biscuits
Cuisine: British
Ingredients: 125 g Butter *softened; 125 g (about 1/2 cup) Caster Sugar; 125 g Eggs *Today I used 2 large Eggs and 1 Egg Yolk, that were 125g in total; 250 g Plain Flour *about 1 & 1/2 cups; *Note: 1 pinch Salt and 1/2 teaspoon Vanilla Extract can improve the flavour

Hiroko Liston @hirokoliston

Melbourne, Australia

To make a Pound Cake, I use 125g each Butter, Sugar, Eggs and Flour, instead of 1 pound each, because it is more suitable for my cake tin. The other day, I just wondered what would happen if I double the amount of Flour, so I tried it today. The mixture is much firmer than cake batter but softer than biscuit dough. It was too sticky to roll into balls, so I spooned the dough onto the baking tray. This is the result. These biscuits made me feel nostalgic.

Hiroko Liston @hirokoliston

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Ingredients

30 minutes

24 Biscuits

125 gButter *softened
125 g(about 1/2 cup) Caster Sugar
125 gEggs *Today I used 2 large Eggs and 1 Egg Yolk, that were 125g in total
250 gPlain Flour *about 1 & 1/2 cups
*Note: 1 pinch Salt and 1/2 teaspoon Vanilla Extract can improve the flavour

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Steps

30 minutes

1

Preheat oven to 160℃. Line 2 baking trays with baking paper.
2

Beat softened Butter and Sugars until smooth and well combined. Beat in Eggs, one at a time, beating well after each addition. Add Plain Flour and mix well.
3

Spoon balls of dough, 1 tablespoonful each, and place on the prepared baking trays, 12 balls for each tray. *Note: You may wish to make larger Biscuits.
4

Bake for 25 to 30 minutes or until nicely golden, swapping trays halfway through cooking. Transfer to a wire rack and cool completely. *Note: You can bake at higher temperature for a shorter time for softer Biscuits.