Simple melt in the mouth biscuits with speckles of vanilla, a sprinking of sugar and just the right amount of snap. Donna Hay uses vanilla extract, but I've subbed in a vanilla pod because if you're going to name a recipe after an ingredient, it should surely be the star?
Ingredients
185g unsalted butter, chopped
220g caster sugar
1 large vanilla pod, seeds scraped
375g plain white flour
1 large egg
1 large egg yolk
Instructions
In a food processor, blitz the butter, sugar and vanilla until smooth. Add the flour, egg and extra egg yolk and process until you have a smooth dough.
Transfer the dough to a lightly floured work surface and divide in two. Place each round of dough between two pieces of baking parchment and roll out to 5mm thick. Refrigerate for 10 minutes, or until firm.
Preheat the oven to 160 degrees C and line two baking trays with baking parchment.
Cut out 6cm rounds of dough, place on the prepared trays and bake for 12 - 14 minutes, or until golden.
Remove from the oven and allow to cool for 10 minutes on the trays before transferring to a wire rack to cool completely.
Will keep in an airtight container for several days. Ready rolled dough can be frozen for up to three months.
Notes
Barely adapted from Donna Hay's new book, Basics to Brilliance.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2017/10/06/vanilla-snap-biscuits/