Here is yet another recipe for rolled biscuits! But they are just so great for special occasions because they make so many, are quick and easy to whip up and taste so good! These biscuits have a wonderful crunch and great vanilla flavour. They also store extremely well and perfect for gifts or snacks.
Ingredients:
185g butter
230g caster sugar2 tsp vanilla extract
410g plain flour
1 egg + extra egg yolk
Icing (confectioner’s) sugar, to serve
Method:
Sift flour into a medium bowl, set aside.
Cream together butter, sugar and vanilla in a food processor until light and smooth. Add the flour, egg and extra yolk and process mixture again, until combined, and a smooth dough forms. Transfer dough to a flat surface (e.g. bench, pastry mat, chopping board) and knead until smooth (add some more flour if dough is too wet). Form dough into a ball, then cover with plastic wrap and refrigerate for 25-30 minutes.
Meanwhile, preheat oven to 180°C (350°F). Line baking trays with baking paper.
Taking about half of the chilled dough, roll out between two sheets of baking paper to a 5-6mm thickness with a rolling pin. Cut out shapes from the dough using your favourite cookie cutters. Remove extra dough then transfer shapes to the baking trays using a plastic spatula/lifter (be careful, this dough can be a little fragile!). Repeat with remaining dough, taking the scraps and re-rolling.
Bake for 10-12 minutes, or until lightly golden. (For softer biscuits, remove from oven just as edges begin to brown, or for harder biscuits, leave a little longer or until basically the entire biscuit is lightly browned.)
Cool on trays until hard enough to move to wire racks to finish cooling.
Serve dusted with icing sugar, if desired.
Makes between 40-50.
Source: Adapted from Donna Hay Modern Classics Book 2
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