Friday, December 16, 2016

VANILLA SNAP BISCUITS - DONNA HAY

My daughters and I tend to make these instead of shortbread every Christmas. The recipe is so easy and taste so good. We will be at home this year for the morning and then visiting a few other destinations. We have not been home for a number of years so it will be nice to make these again.




185g (6oz) butter
1 cup caster (superfine) sugar
1 1/2 ts vanilla extract
2  1/2 cups (all purpose) plain flour
1 egg
1 egg yolk, extra
icing (confectioner's) sugar to serve

Preheat the oven to 180 degrees C (350F).  
Process the butter, sugar and vanilla in a food processor until smooth.  
Add the flour, egg and egg yolk and process again to form a smooth dough.  
Knead the dough lightly, wrap in plastic wrap and refrigerate for 30 minutes.
Roll out the dough between sheets of non-stick baking paper until 5mm (1/4 inch) thick.
Cut the dough into shapes using cookie cutters.  
Place on baking trays lined with non-stick baking paper.  
Bake for 10-12 minutes or until golden.  
Cool on wire racks.  
To serve, dust with icing sugar.  
Makes 45.


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