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″ 

recipe: 

  • 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

Leave a Comment

{ 5 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

JUMMY!

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

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!

Sam February 10, 2015 at 7:35 pm

Thats great Rebecca – thanks for letting me know.

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