Vanilla snap biscuits: a delicious little cookie (biscuit recipe)
These vanilla biscuits are snappy, buttery and delicious and one of the best biscuit recipes I know.
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Ingredients
- 185 grams butter
- 220 grams caster sugar (1 cup)
- 1 ½ tsp vanilla extract
- 375 grams Cake or all-purpose flour (2 1/2 cups)
- 1 large egg
- 1 egg yolk
- icing sugar to dust optional or decorate with icing/frosting
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 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 between 2 sheets of baking paper or on a lightly floured surface until about ½ cm / 5mm thick
- Cut the dough into shapes approximately 7cm (or as desired). Ensure the sizes are similar when baking in each batch.
- 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 (check at 10 minutes). Rotate the pan halfway through the cooking time to ensure an even baking and if necessary.
- 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 on the tray and could turn too brown once removed from the oven.
- When cooled, dust them with some icing sugar or decorate them as desired.
Notes
These biscuits are delicious and eaten as is, but make a perfect canvas to decorate
Storage Instructions
Room Temperature: Keep in an airtight container for a few weeks. These are perfect to fill a cookie jar. Freezing: These biscuits freeze well! Just place them in a freezer-safe container for up to 3 months. Thawing: To enjoy, thaw at room temperature for a couple of hours before serving.Servings: 45