I'm trying to make some thin, crisp but tasty, not too floury PLAIN BISCUITS. I want to use a couple of halloween cutters and then get the children to decorate them..... The problem I have is this , the biscuit dough I have made from 3 different recipes have all been too soggy and I've had to add extra flour - loads. All the recipes stated that the biscuit dough should be rolled and put in the fridge for least 30mins - which I tried. The only thing I can think of that is making the biscuit dough too soggy is that I used stork cake marg instead of butter. - Would this affect it do you think? Help please asap!

Try This site Halloween Recipes - There is a 'Pumpkin Face' cookie/biscuit on that - maybe the dough mix would suit to do your own shapes/thing?

try nigellas recipe for butter cut out biscuits they are in most of her books

[link]

did a search for you as cant post recipe,cant do link thingys so you will have to cut and paste it hope it works.
these biscuits have worked every time for me the dough can be frozen aswell if you dont use it all.
but as the title of biscuits suggest you will need to use butter.
good luck

just found out i can do link thingys

Thanks Aime2. I made some last night - not Nigellas, but some Dairy Cook book ones (an old 1970s book of my mums which I "borrowed") with country life butter and plain wholemeal flour and they were OKish. They tasted nice and were cruncy. I'll certainly give these above mentioneda go soon - fab link well done!