I use the recipe for these vanilla biscuits lots as they can be made into any shapes you like and decorated in many different ways. I first used the recipe for my daughter’s second birthday as part of her ‘garden’ cake. In this instance, wooden kebab sticks were inserted into the cut out dough shapes before baking.
This recipe will make approximately 35-40 small/medium biscuits but this obviously depends on what size cutters you use. You can increase or decrease the ingredients to make different amounts of dough.
- 10oz (280g) plain flour, sieved (plus extra for dusting)
- 7oz (200g) firm butter
- 3.5oz (100g) icing sugar, sieved
- 2 egg yolks
- 1 teaspoon vanilla extract
- Mixing bowl
- Table knife
- Cookie cutters of your choice
- Greaseproof paper
- Baking trays
- Rolling pin
- Wire cooling rack
- Palette knife
1) Sieve the flour into a mixing bowl. Cut the butter into small pieces and add to the flour. Rub the butter into the flour, using your fingertips, until the mix looks like breadcrumbs.
2) Add the sugar and stir this in. Then add the egg yolks and vanilla extract.
3) Using the table knife. begin to mix the dough together. Soon it will become too stiff to stir with the knife so it’s time to get your hands in and bring the dough together. It will be a soft, sticky dough.
4) Wrap the dough in clingfilm and place in the fridge for at least 30 minutes.
5) Whilst the dough is chilling, pre-heat the oven to 180 degrees centigrade fan oven. Grease the baking sheets and line with greaseproof paper. Cut two additional large pieces of greaseproof paper – you will use these for rolling out the dough. You can roll it out on a well floured work surface but it is a very sticky dough so the greaseproof paper makes this an easier job.
6) Remove the dough from the fridge. Cut it in half, re-wrap one half and place it back in the fridge.
7) Place one piece of greaseproof paper on your work top and generously dust this with flour. Put the dough onto the paper, dust generously with more flour and top with the second piece of paper.
8) Roll out the dough to approximately 3-5mm thick. Cut out the shapes you have chosen and place these onto the prepared baking trays. You may find it helpful to use the palette knife for lifting the cut shapes onto the trays. Repeat these steps with the second half of the dough.
9) Cook in the oven for about 10 minutes or until slightly golden brown around the edges.
10) Use the palette knife to move the biscuits onto the wire cooling rack. Leave to cool completely.
Once cooled, you can decorate the biscuits however you like. The most simple way is to make a ‘water icing’ which is just some sifted icing sugar mixed with a little cold water until you have a stiff, but spreadable, icing. Spread some icing onto each biscuit then add decorations such as sprinkles, mini sweeties, smarties etc.
For another, special way, of decorating these biscuits, see my recent post.