Shaping Basic Biscuits

Stamped shapes Roll out the dough and stamp out shapes using a floured cutter. Reroll the trimmings once only to avoid waste. Sprinkle with demerara sugar before baking.

Rolling a cylinder Roll the dough into a rope, then wrap it in clingfilm and roll it again before chilling to ensure it has a good shape. Once chilled, use a sharp knife to cut slices off the roll. Here, 50 g raisins are added to the dough before it is rolled into shape and chilled.