vanilla snap biscuits: a delicious little cookie

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

24 Responses to vanilla snap biscuits: a delicious little cookie

  1. Lori April 15, 2010 at 2:41 pm #

    Pretty little rounds – perfect!

  2. JANE ANETA July 25, 2013 at 10:51 am #


  3. Aaliyah December 22, 2014 at 2:28 am #

    I made this and they were terrible
    Very sticky when making which made it impossible to cut without breaking or stretching
    When they came out the oven they fell apart
    It wasn’t that I did It wrong as I stuck o the recipe to see how it went
    Do not recommend

  4. Rebecca February 10, 2015 at 12:19 pm #

    Thank you for this recipe, it’s perfect for the biscuits I need for a bake sale at my daughter’s school. It will remain a firm favourite!

  5. Sam February 10, 2015 at 7:35 pm #

    Thats great Rebecca – thanks for letting me know.

  6. Ellie March 9, 2015 at 10:09 pm #

    Amazing!! Love this recipe perfect !!??

  7. Chris Arispe July 17, 2015 at 8:11 am #

    #1 How much butter in oz. please and
    what is caster sugar?

  8. Sam July 19, 2015 at 12:26 pm #

    Hi Chris – there is a conversion table on my site. caster suger is fine white granular sugar.

  9. mary moore August 2, 2015 at 11:17 am #

    How long will they keep

  10. jenni markerton September 30, 2015 at 2:46 am #

    just perfect… i didn’t have icing sugar o i just sprinkled them with regular sugar (just lightly, so they’re not too sugary) and my kids loved them. they insisted i made some more and then they helped with the topping… dunked in chocolate sprinkles while they’re still squishy and hot. they’re crispy, crunchy and just delicious! I recommend this to anyone who is looking for a quick and easy recipe or a little bi of simple baking experience. perfect for kids’ parties, fetes, stalls or just snacking on at home. Donna Hay’s a genius!

  11. hannah jacobs September 30, 2015 at 2:49 am #

    I made these biscuits for my friend’s 18th… stacked them in piles of 8 or so, wrapped in cellophane and tied with a red ribbon. pop them in a nice gift bag and they’re perfect for all occasions! :)

  12. Kirsten ward September 30, 2015 at 2:51 am #

    :) :) :) :) :) just loved them :) :) :) :) :)

  13. Sam September 30, 2015 at 8:29 am #

    Im so glad Hannah :-)

  14. Sam September 30, 2015 at 8:29 am #

    So lovely to hear Kirsten, thanks

  15. raquel nunez October 4, 2015 at 2:13 am #


  16. Sam October 5, 2015 at 11:36 am #

    Hi Raquel – about 40 – 45

  17. marizapampeMariza Pampe November 2, 2015 at 6:16 pm #

    Hi Sam, how can i make this into slightly more christmas biscuit…. xx

  18. Sam November 3, 2015 at 9:58 am #

    Hi, add some spices like cinnamon and clove. best sam

  19. marizapampeMariza Pampe November 3, 2015 at 11:59 am #

    my thoughts as well on the cinnamon and clove. thank you xx

  20. GabrieleTaghizadeh November 3, 2015 at 3:54 pm #

    is the dough after refrigeration (maybe longer then 30min) stable enough to roll in logs and then slice those?

  21. Sam November 3, 2015 at 5:38 pm #

    Hi Gabriele, Im sorry I can’t remember. I made these a few years ago and have not made them again.

  22. Lisa November 15, 2015 at 7:10 pm #

    Perfect recipe – Thank you Sam!! Made them twice this week, the second batch with some Lindt shards thrown in for decadence – wonderful :)

  23. Sam November 15, 2015 at 7:28 pm #

    Oh awesome LIsa – thanks for letting me know.


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