Melt in the Mouth Biscuits

Preparation info

  • Difficulty


Appears in

A Taste of Dreams

A Taste of Dreams

By Josceline Dimbleby

Published 1976

  • About

I cannot claim this recipe as my own but these featherlight biscuits are so delicious and simple to make that I feel I must give other people the opportunity of making them. I first ate them at a nursery tea in Scotland; in a towered hilltop house under the moor. The wind screamed outside and the fire crackled and glowed in the grate. Our appetites were keen from a striding walk and the large round table was laden with griddle scones, drop scones, fluffy fatless sponges with fresh cream and strawberry jam oozing out, and a large plateful of these pale golden biscuits. I thought that it must be the magic Scottish touch, acquired after years of baking, which made the simple biscuits so good but I tried them out at home and still they really did ‘melt in your mouth’. I have now made all sorts of variations to the basic mixture, some of which I have suggested here.


  • 6 oz butter (175 g)
  • 2 oz icing sugar (50 g)
  • ½ lb self-raising flour (225 g)


Cream the butter thoroughly with the icing sugar in a bowl. Work the flour in well with your fingers. Gather together into a ball of dough and knead slightly – if it seems sticky flour your hands. Roll out on to a floured board to about ⅛–¼ in (3 mm ½ cm) thick and cut into rounds. Re-roll as necessary. Lay the rounds on lightly greased baking sheets and bake in the centre of the oven Gas 5 (375°F/190°C) for 8–10 minutes until pale golden brown. Allow the biscuits to cool on the tray. These biscuits are perfect with fresh fruit fools in the summer.