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

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


  • 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. 



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  2. 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

  3. 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!

  4. Sam

    Thats great Rebecca – thanks for letting me know.

  5. Chris Arispe

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

  6. Sam

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

  7. 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!

  8. 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! 🙂

  9. Kirsten ward

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

  10. Sam

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

  11. GabrieleTaghizadeh

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

  12. Sam

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

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

  14. Sam

    Oh awesome LIsa – thanks for letting me know.

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  16. 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

  17. 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!! 🙂

  18. Sam

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

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

  20. Sam

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

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

  24. Sam

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

  25. 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!

  26. 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!

  27. Sam

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

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