Delicious melt in the mouth vanilla shortbread biscuits.
Buttery, crumbly, moreish….
Ingredients : makes about 30 biscuits
325g plain flour
125g caster sugar
2 egg yolks
2 tsps vanilla extract or 2 sachets of vanilla sugar
How to : Put the flour and butter in a food processor and whiz until crumbly, alternatively use your hands to rub the flour and butter together. Add the sugar, vanilla and egg yolks and mix with your hands until a stiff dough is formed. Form 2 “sausage” shaped rolls of dough each about 10cm long and 5cm in diameter, wrap them in cling film and freeze for about an hour. This helps to hold the dough together so that the “sausages” can be sliced into biscuits of about 5mm thick*. After slicing, place the biscuits on baking trays, leaving plenty of space round each one because they do spread a bit whilst baking. Bake at 170° for 20 mins until just turning pale golden, remove to a wire rack and sprinkle with extra caster sugar and leave to cool.
* The dough can be a bit crumbly, wrapping it in cling film and freezing helps to hold it together. At the time of slicing, I find using a sawing action rather than a chopping one causes the biscuits to stay in one piece and if they don’t, then I roll the piece of crumbly dough into a small ball, place on the baking tray and flatten slightly with a fork.
The dough can be frozen for several weeks if not wanted immediately, then removed from the freezer, defrosted slightly and then sliced before baking.
I think they can spend up to 5 days in the biscuit tin, but have never kept them that long to verify! They are lovely with a simple cup of tea or at the side of an ice-cream or fruity dessert like raspberry ripple meringue ice-cream or poached pears.
Other sweet bits