These vanilla snap biscuits (cookies) are easy to make and have a snappy bite. It’s a Donna Hay recipe from “Modern Classics 2”
These vanilla biscuits are the perfect little cookies/biscuits for doing icing decoration.
A few of my other baking recipes:
More biscuit recipes:
Whipped vanilla shortbread The BEST recipe to make with or for kids
Vanilla snap biscuits: a delicious little cookie
- 185 gms butter
- 1 cup 220gm caster sugar
- 1 ½ tsp vanilla extract
- 2 ½ cups 375gm flour
- 1 egg
- 1 egg yolk
- icing sugar to dust optional or decorate with icing/frosting
- 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 of the processor and knead slightly bringing it together in a ball wrap it in cling film and place it 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 them as desired.