- 140g salted butter, cold and chopped into small cubes
- 280g plain flour
- 140g soft brown sugar
- 1/2 tsp vanilla bean paste
- 1 egg
Though a simple recipe, these classic butter and vanilla biscuits are a go-to as both accompaniments to creamy desserts, but also as a real favourite with the children.
In the summer months, serve them alongside gooseberry and elderflower fool and in the winter with rich chocolate mousse. The children will enjoy them all year round too, while decorating and shaping is always an entertaining activity.
If you don’t have a biscuit cutter to hand for shaping the biscuits then get creative! Use the rim of a mug or a nice, clean jam jar, a kitchen knife to cut squares, or create your own template on cardboard and cut around it carefully with the point of a sharp knife.
METHODDIFFICULTY: Easy 1 HR
Rub the butter and flour together between your fingertips until you have a bowl of something resembling fine breadcrumbs.
Add in the sugar and vanilla and mix with a wooden spoon until it is just combined.
Pop in the egg and mix with a spoon until a dough forms – it will be a fairly firm dough which is slightly sticky to the touch.
Squeeze the roll into a nice round sausage shape and sandwich it between two sheets of cling film. Roll it with a rolling pin until it is about 2cm thick and chill the slab in the fridge for about 30 minutes. On a lightly floured surface, roll your dough out to a nice even 1.5cm thick and using a biscuit cutter of your choice, cut out as many shapes as you can.
Transfer the cut biscuits onto a baking sheet lined with parchment and chill again for 20 minutes, in the meantime switching your oven on and allow it to pre-heat to 170°C.
Pop your cold baking tray directly into the hot oven for 7-10 minutes. Bake until the biscuits start to just turn golden brown at the edges, while the middle still has a bit of squidge. Allow the biscuits to cool before decorating.