These are easy to make and so nice and snappy to the bite. It’s a Donna Hay recipe from “Modern Classics 2” 

These are the perfect little cookies/biscuits for doing icing decoration on. 

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Vanilla snap biscuits: a delicious little cookie

Vanilla snap biscuits recipe

These vanilla biscuits are snappy, buttery and delicious. 

  • Author: Sam Linsell
Scale

Ingredients

185gms butter

1 cup caster sugar

1 ½ tsp vanilla extract

2 ½ cups flour

1 egg

1 egg yolk

icing sugar to dust

Instructions

Preheat the oven to 180 c / 350 f

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 a 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. 

 

A few of my other baking recipes:

My best baking recipes on Drizzleanddip

My best cake recipes

White chocolate, cranberry and pecan nut cookies

Espresso chocolate chip cookies

espresso chocolate chip cookies

 

 

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59 Comments

  1. 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

  2. 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!

  3. Sam

    Thats great Rebecca – thanks for letting me know.

  4. Chris Arispe

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

  5. Sam

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

  6. jenni markerton

    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!

  7. hannah jacobs

    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! 🙂

  8. Kirsten ward

    🙂 🙂 🙂 🙂 🙂 just loved them 🙂 🙂 🙂 🙂 🙂

  9. Sam

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

  10. GabrieleTaghizadeh

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

  11. Sam

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

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

  13. Sam

    Oh awesome LIsa – thanks for letting me know.

  14. Sam

    Hi, I have no idea as I have not tested this in cup measurements. Best to convert this to ounces. Just google it for a precise conversion. Weights are always more accurate than cups in baking. cheers Sam

  15. I just made this recipe and it was awesome!!! so quick and easy to bring together. a comment above said it was too sticky and fell apart…when you remove from the fridge, i cut the ball in half, dusted with a bit of flour and gave it a tiny bit of kneading. then rolled it out and baked. they came out BEAUTIFUL!!! great texture, not overly sweet and perfect just as they are. my husband loves them and told me to mark this recipe as a favourite! thank you!! 🙂

  16. Sam

    Hi Melanie – that is so awesome to hear – thanks for sharing 🙂

  17. Just wondering what flour is it plain or self raising

  18. Sam

    HI Carly it would be plain flour / all purpose. I would always state if it was self raising. Cheers

  19. Hi, I was just wondering why the dough has to go in the refrigerator for 30min? What does it help with?

  20. Sam

    HI Cassy – it helps the dough from shrinking by relaxing the gluten. Its a good practice with most pastry work

  21. These are amazing! I’m not an experienced baker but I managed to do these & they turned out great. Maybe I should eat some normal food now, I keep finding myself with my hand in the biscuit tin!

  22. Hayley Hewitt

    Made these and although the dough was a bit sticky I just made them a bit thicker so they were easy to handle and they came out lovely and taste amazing! Will be making again very soon!

  23. Sam

    I’m so glad you liked them, Hayley. If the dough is sticky, just dust over a little more flour.

  24. Just made these! Like others I found the dough sticky and it fell apart when I tried to handle at first, but I cut into smaller portions for rolling out and dusted them with flour, and it was much easier. They came out beautifully and my husband is a huge fan, so I have this now marked as a favourite!

  25. Sam

    I’m so glad they worked out for you. If they are sticky it means there wasn’t enough flour.

  26. Sam

    Hi Jess, Im not sure but at least a week in a sealed container.

  27. Just made these & they came out great ?! I decided to split my dough in half & added some chocolate chips & orange zest to one half, the other half I left plain! Yummy ?

  28. Sam

    Your flavour additions sound amazing Kyllie, thanks for letting us know.

  29. Abida Jan

    Is the butter measurement of melted butter or solid?

  30. Sam

    Hi Abida it would be sold butter unless stated.

  31. best cookies i have ever made… They taste for-nominal and i will definitely be making them in the future.

  32. Sam

    Hi Makailah – I am so glad you enjoyed this recipe

  33. Unfortunately I used the wrong flour! So they turned out more like cake biscuits lol however my 3 year old loved them and was a good practice run for the next time when I use the right flour ?

  34. Sam

    Hi Mia, sorry you used the wrong flour and hope you will have success next time with the right one

  35. I would like to know if royal icing will work well with this kind of cookie please?
    Thanks

  36. Sam

    Hi Nirisha, I think it would work well but I’m not sure if the cookies would remain very crispy afterwards. I haven’t tested this and often cookies absorb water from the icing.

  37. HI Sam
    Thanks for the speedy response. I tried it today and the cookies are absolutely delicious. And so quick and easy. They got all eaten before I even got a chance to try royal icing ? ?

  38. HI Sam
    Thanks for the speedy response. I tried it today and the cookies are absolutely delicious. And so quick and easy. They got all eaten before I even got a chance to try royal icing ? ?

  39. Haven’t tried this recipe yet …. why is the first ingredient quantity in grams and subsequent ingredient quantities in cups?? Don’t want to have to check conversion charts, so not sure if I’m going to bother to make these cookies – sorry

  40. Sam

    Hi Nicnac. The butter is in grams because measuring butter in cups is completely un-user friendly. It’s much easier to use cup measurements for dry and liquid. ingredients. I hope that helps.

  41. Muhammad Rizwan

    Your recipe has provided me with biscuits that my Mom used to make. I cannot thank you enough…

  42. Alain Francois

    Hello Sam,
    Thank you for this recipe – i haven’t made it but I promise to give some feedback once the kids have devoured these beauties. The problem I have with many on-line recipes is that it is not clear whether metric, or UK or US cups are used. They are all different in quantity and the weight can vary greatly. Baking is such a fine art, I would like to get it right. Are you able to confirm which measurement you use for your cups. Many thanks, Alain.

  43. Sam

    Hi Alain – our cup measurements are 250ml

  44. Sam

    So glad you enjoyed this recipe Muhammad. There is nothing like food bringing back childhood memories.

  45. I just tried these with my son, unfortunately it was so sticky it didn’t even resemble a dough, I added more and more flour and it’s still sticky! put the bowl in the fridge for now and may have to just scoop them on the tray like cookies and hope they’re edible! Although I think they will just taste like flour! I followed the recipe so not really sure what went wrong which is a shame!

  46. Sam

    HI Sophie, something very wrong because this is one of my oldest recipes and has been tried and tested so many times as you can see from all the comments. Weighing ingredients is alway better and I will test these again giving the exact weight of the flour. Scooping flour can be inaccurate. Adding flour and giving the dough a little need should have rectified the problem though

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