Thu, 31 October 2024
Ingredients
· 4oz/110g granulated sugar
· 4oz/110g butter
· 1 large free-range egg
· ½ teaspoon vanilla extract
· 8oz/225g plain flour
Method
1. Preheat the oven to 190C/375F/Gas Mark 5
2. Cream the butter, vanilla extract and the sugar together until very pale and fluffy
3. Mix in the egg and incorporate the flour until the mixture all comes together just like a pastry.
4. Knead on a lightly floured work surface for a moment or two. Wrap the mixture tightly in cling film and refrigerate for at least 2 hours until quite cold and firm.
5. After refrigeration, roll out the pastry on a well-floured work surface. Be careful because it could stick at this stage so keep an eye on this and continue to keep it moving on the surface.
6. Roll the pastry out to a 10mm thickness and using a glass or scone cutter cut out the biscuits.
7. Transfer the biscuits to a greased baking tray and refrigerate again for one hour. This prevents them from spreading during the cooking process so it means they will keep their shape better.
8. After being in the fridge again bake in the hot oven for 10-12 minutes or until just golden brown. You need to keep an eye on them at this stage as ovens vary greatly.
9. Remove the biscuits from the oven and allow to cool on the tray.
10. When they are completely cold transfer them to an airtight container or decorate
