Sugar biscuits are — in some ways — simple, but they are also one of the more difficult biscuits to execute flawlessly. The key is to strike that perfect balance of pretty and delicious. According to the Patron Saint of All That Is Baked, Stella Parks, coconut oil can get you there.
Click the link below to get Parks’ full recipe in all of its glory, but adding coconut oil to your dough along with the usual butter, flour and sugar, helps in the following ways:
- Your biscuits will taste richer. Butter contains water, and adding coconut oil ups the fat content, giving them more flavour.
- Your biscuits will last longer. Speaking of fat content, less water means a longer shelf life, which is extremely helpful if you plan to send biscuits-laden care packages this season.
- Your biscuits will look better. Coconut oil makes for a paler dough which browns less, which means more natural-looking snowmen and more vividly coloured dyed dough.
If you’re worried about your biscuits tasting like coconuts, don’t. Reach for refined coconut oil, which has a neutral, not tropical, flavour.
How to Make the Very Best Rolled Sugar Cookies [Serious Eats]