Absolutely gorgeous biscuits. I have only ever used [a popular baking mix] to make biscuits but I live in Scotland now and it's very hard to find it in the shops. In desperation, I thought I'd try to find a recipe that would allow me to bake reasonable biscuits, never expecting that they would be BETTER than the ones from the mix. To quote the family, these are: "Brilliant!" (the 8-year-old) "Delicious!" (the 11-year-old) "magnificent" (the 42-year-old). lol I did have a moment's pause when I got the dough mixed up, as it was very sticky and I couldn't imagine how I would manage to roll it out (I'm not much of a cook). However, I followed the instructions, applied a lot of flour to the outside and it turned into the loveliest dough. A bit of kneading, rolling and cutting out and we had perfect biscuits that baked up flaky and soft on the inside and buttery-crispy on the outside. Delicious. Sorry, I know I'm raving but...seriously. Great recipe. I don't think we'll be going back to the mix.

Reviewed On: Jul. 11, 2011

Perfect icing for sugar cookies; dries hard and shiny and the colours stay bright (just as the description claims). It might seem a bit stiff or thick at first (I usually end up adding a little bit more milk) but if you're using dyes, don't mess around with it too much, as the food colouring will thin it out, as well. Our kids enjoy a tradition of baking and decorating Christmas cookies, then giving them as gifts to their grandparents, aunts/uncles, etc., so this icing is perfect. It take a while for the icing to dry but once it is dry, the cookies can be jumbled together in a clear cellophane bag, tied up with a ribbon and taken to Grandma's house without the icing smearing or rubbing off.

Reviewed On: Dec. 22, 2010

I followed this recipe to the letter and got absolutely perfect cookies. The recipe, if you make it exactly as stated, makes a dough that is the perfect consistency for rolling out. It was neither too wet or too dry -- it was pliable (like Play-Doh) but not at all sticky. I rolled the dough out with a flour-dusted rolling pin, dusted to surface with sugar and got the kids in to help me cut out the Christmas shapes. The finished cookie is delicious; a little on the "cake-y" side even when rolled out to 1/8-inch but with a lovely crisp bottom. Be sure to watch them carefully and don't overcook. I cooked each batch for about 6 minutes (7 minutes was a tiny bit too long for medium-sized cookie shapes). We decorated them with coloured icing and the taste was perfect - the dough itself is not too sweet, so the icing-sugar glaze was a good complement. Overall, an excellent recipe. I'm saving it on my computer, printing it out for my cookbook, and emailing it to myself so I will never lose it!

Reviewed On: Dec. 20, 2008