Using a paw as a cookie stamp…?  Not a good idea, Fidget…


Despite the shaky start, Fidget has a good recipe for butter biscuits.  It was cut out of an Italian cooking magazine called Sale & Pepe – an old issue (date/issue not recalled) – but it has stood the test of time: tried and tested, always successful. If you would like to try it…

Butter biscuits the Fidget way


You will need 250g plain flour, 150g unsalted butter, 100g granulated sugar, 2 egg yolks, a few drops of vanilla essence and icing sugar to sprinkle (optional).

Cut the cold butter in cubes, mix with the flour using your fingers to obtain a texture similar to breadcrumbs. Add the sugar, the egg yolks, the vanilla essence and a small pinch of salt. Being careful not to over-mix, bring everything together. Wrap the dough in cling-film and rest in the fridge for at least 1/2 hour.

Pre-heat your oven to 180 degrees / gas mark 4. When the dough has rested, roll it out on a flat surface to about 1/2cm thick and cut with a biscuit cutter. If, like Fidget, you prefer your biscuits with rough edges, roll small balls of dough and flatten them with the base of a glass tumbler – or use cookie stamps if you have them: Fidget’s came from Rycraft at

Bake the biscuits for 10–15 minutes, until golden. Once they have cooled you can sprinkle them with icing sugar if you like. Perfect with a nice cup of tea.