Biscuits: Doily Biscuits


Preparation info

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Bake and Decorate

Bake and Decorate

By Fiona Cairns

Published 2011

  • About

Paper doilies appeared many, many years ago as a cheaper alternative to the crocheted linen used by the aristocracy as far back as the 17th century. By the 1950s, they had become a symbol of upward mobility; no afternoon tea with the vicar would be complete without them! With our current interest in all things retro, they have found a resurgence. These are fun to make; use the tiniest cutters you can find.



    Roll out the biscuit dough to about 3mm thick. It is quite sticky, so dust both the work top and rolling pin with flour and chill it every now and then to firm up if necessary. Once rolled, rest it in the refrigerator before cutting out shapes. Cut out 30 heart shapes. At this point, you could lay the biscuits very carefully on to baking parchment, layer into a freezer container and freeze. They will need to be defrosted for 1 hour before baking.

    When ready to bake, preheat the oven to 180°C/fan 170°C/350°F/gas mark 4. Lay the biscuits out on baking parchment and cut shapes from each with the tiny cutters. Using a fine skewer, pierce tiny holes in the biscuits to form a pattern you like.

    Bake for 12-15 minutes until pale gold. Remove from the oven and leave to cool on the trays for a few minutes before very carefully transferring to a wire rack. They will firm up as they cool. Display on a plate or cake stand (with or without a paper doily!).