Rahul Mandal’s easy make-your-own biscuit recipes

1. In a food processor add all the ingredients and pulse it to create a dough. Wrap the dough in clingfilm and chill in the fridge for 20-30 minutes.

2. Roll out the dough to a thickness of 5-6mm. Using a 7cm cutter, cut out about 12-14 biscuits. Place the biscuits on a lined baking tray. Chill them again for 10 minutes.

3. Meanwhile preheat the oven to 170C fan/gas 5. Bake the biscuits in the preheated oven for 10-12 minutes. Take out of the oven and let them cool on the tray for 10 minutes. Transfer to a wire rack to cool completely. It is optional, but you can dunk half each biscuit in chocolate and sprinkle with dried rose petals.

1. Whisk the butter with the icing sugar until pale and fluffy. Add the rest of the ingredients and whisk to make a very soft dough.

2. Spoon the dough into a piping bag fitted with a star nozzle. Pipe 14-16 rosettes of about 5-6cm diameter on two lined baking trays. Make sure to leave some space between them because they will spread in the oven. Chill them in the fridge for an hour or freeze for half an hour.

3. Preheat the oven to 160C fan/gas 4. Bake them in the preheated oven for 13-15 minutes or until the edges are slightly golden. Take out of the oven and let them cool on the tray for at least 10 minutes. Then transfer to a wire rack to cool completely. Enjoy as they are or with a drizzle of melted chocolate.

1. Whisk together the butter and sugar until it is pale. Then add the rest of the ingredients and fold them in. Wrap the dough in clingfilm and chill in the fridge for 30 minutes.

2. Roll out the dough to a thickness of about 5-6mm. Cut out your desired shapes and place them on a lined baking tray. I used a 7cm cutter. Chill for at least 15-20 minutes.

3. As the dough is chilling, preheat the oven to 170C fan/gas 5. Bake the biscuits in a preheated oven for 10-12 minutes or until the edges start to get dark golden.

4. Once baked, take out of the oven and let them cool on the tray for 5-10 minutes. Then transfer to a wire rack to cool completely.

1. Add the lemon curd and melted butter to a mixing bowl and whisk together. Then sift in the flour and lemon zest. Fold them in carefully to form a dough. Wrap the dough in clingfilm and place in the fridge to chill for 30 minutes.

2. Preheat the oven to 170C fan/gas 5. Line two baking sheets with baking paper. Roll the chilled dough on floured baking paper and cut out 6-7cm discs. Transfer them onto the baking sheets. Bake the biscuits in a preheated oven for 12-15 minutes, until they start to turn golden brown around the edges. Or you can roll 25g balls from the dough and flatten them on the baking paper slightly. Then bake them for around 15-17 minutes.

3. Once baked, take out of the oven and let them cool on the tray for 5-10 minutes. Transfer onto a wire rack to cool completely.