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.

Makes

24 Biscuits

Ingredients

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

Method
  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.