vanilla snap biscuits: a delicious little cookie

by Sam on April 15, 2010

a pile of vanilla snap biscuits

These are easy to make and so nice and snappy to the bite. Its a Donna Hay recipe from “Modern Classics 2″ 


  • 185gms butter
  • 1 cup caster sugar
  • 1 ½ tsp vanilla extract
  • 2 ½ cups flour
  • 1 egg
  • 1 egg yolk
  • icing sugar to dust

How to make: 

  • Preheat the oven to 180 c
  • In a food processor mix the butter, sugar and vanilla until smooth
  • Add the flour, egg and egg yolk and process until the mixture forms a soft dough
  • Take the dough out the processor and knead slightly bringing it together in ball and wrap it in cling film and place in the fridge for 30 minutes
  • Roll the dough out on a lightly floured surface or between 2 sheets of baking paper until about ½ cm / 5mm thick
  • Cut the dough into approximately 7cm rounds
  • Place the dough rounds on a baking sheet that has been lined with baking paper or silicone baking sheets
  • Bake for 10 – 12 minutes until golden brown 

Remove the biscuits carefully from the baking tray and allow them to cool on a wire cooling rack as they have a tendency to carry over cooking and could turn too brown once removed from the oven (I generally cool all biscuits on a cooling rack).  

When cooled, dust them with some icing sugar or decorate as desired. 

cooling on a rack

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{ 2 comments… read them below or add one }

Lori April 15, 2010 at 2:41 pm

Pretty little rounds – perfect!

JANE ANETA July 25, 2013 at 10:51 am


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