Classic vanilla biscuits that melt in the mouth are so simple to make. This recipe can be used to make any shape of vanilla biscuit and they won't spread as they bake, you'll get perfectly shaped biscuits every time.
Foolproof Baking
Sometimes the most simple bakes are the best and you really can't go wrong with this vanilla biscuit recipe.
This week I baked a double batch of vanilla biscuits and divided the dough into different shapes to include in my Christmas Biscuit Gift Box.
They are a lovely biscuit to enjoy around Christmas time but this is also a recipe I use year-round because it's so quick and completely foolproof.
Any Size Or Shape Biscuit Will Work
I made a selection of snowflakes and reindeer biscuits as well as colouring a portion of the dough red and forming vanilla swirl biscuits.
The possibilities are endless once you have a reliable vanilla biscuit recipe. You can roll and cut the dough into whatever shape you like and decorate the biscuits, or enjoy them plain and unadorned.
Why Is This Recipe So Good?
✔︎ Simple, quick and easy
✔︎ Melt in the mouth texture
✔︎ Can be adapted for any size or shape biscuit
✔︎ Won't spread - biscuits hold shape when baked
✔︎ Great recipe for baking with children
What You Need To Make Vanilla Biscuits
- Caster Sugar (Superfine - US): Caster sugar is finer than granulated sugar so it dissolves well without leaving a grainy texture.
- Salted Butter: I don't often use salted butter when baking but I opt to use it in biscuits to cut through and balance the sweetness of the sugar and syrup. You can substitute for unsalted butter if that is your preference.
- Golden Syrup: This recipe is for a softer biscuit so golden syrup is added to aid the texture. If you prefer a crisper biscuit you can substitute the syrup for sugar or reduce the amount weight for weight.
- Egg: To bring the dough together more easily, use large and preferably free-range.
- Vanilla Extract: For the vanilla flavour, use extract, not essence.
- Plain Flour (All Purpose - US) AND Self Raising Flour: I've found a combination of flour gives the best overall texture for these biscuits. The majority is plain which gives structure and strength to the biscuit. A small amount of self-raising flour is used to give just the right amount of rise. You can use all plain flour if you wish but remember to add ½ a teaspoon of baking powder.
How To Make Simple Vanilla Biscuits
- Preheat oven to 180ºC / 160ºC Fan / 350ºF / Gas 4
- Cream the sugar, butter, golden syrup, egg and vanilla in a large bowl. This can be done in an electric mixer using the paddle attachment or by hand with a wooden spoon.
- Sift together the plain and self-raising flour and add it into the creamed mixture. Mix thoroughly until combined then bring the dough together with your hands.
- You will have to knead the dough a couple of times to form a smooth ball but don't overwork it.
- Wrap the ball in clingfilm and chill for around 30 minutes.
- Once the dough has chilled, roll it out to a thickness of 4-5mm. I find it easier to work in batches as opposed to rolling the dough out all in one go.
- Cut into your desired biscuit shapes and transfer to a baking sheet leaving a 2cm space between each biscuit.
- Bake in the preheated oven for 20 minutes. Bear in mind that smaller biscuits will bake quicker than larger ones.
- The biscuits are cooked when they are browning at the edges and underneath.
- Remove from the oven and leave to completely cool and firm up before you attempt to decorate.
Easy Biscuit Icing
- Put 400g of icing sugar into a bowl and add 3-4 tablespoons of cold water.
- Mix until smooth, it should be the consistency of toothpaste.
- Use this icing in a piping bag with the end snipped off or use a (AD- affiliate) Wilton #3 icing tip for more detailed icing.
- Alternatively spread the icing onto biscuits using a teaspoon.
- You can colour the icing with a drop of food colouring gel - I use (AD - affiliate) Wilton Gels.
Shape and Decoration Ideas
As I mentioned, along with gingerbread, meringue and chocolate, I include these vanilla biscuits in my Christmas Biscuit Gift Box.
This year I've made snowflakes, reindeer and swirls from the vanilla dough.
For reference, I doubled the Vanilla Biscuit recipe detailed below. I used half the dough to make the swirls, and split the remaining dough in half for the snowflakes and reindeers.
Snowflake Biscuits
Half a Batch of Vanilla Biscuit Dough
Making snowflakes from this dough is easy, just roll out the dough to 5mm thick and press snowflake cookie cutters into it. Transfer the snowflakes to a baking sheet and bake as per the Vanilla Biscuit Recipe below.
Once cool, add icing (described above) to some of the snowflakes and a sprinkling of glitter, leave some of them plain.
Reindeer Biscuits
Half a Batch of Vanilla Biscuit Dough
I saw these cute little reindeers on Pinterest and have been making them for a couple of years now. They are really easy and super cute.
For reindeer biscuits, you'll need a plain round biscuit cutter. Cut the biscuits into rounds and place on a baking sheet. Bake as per the vanilla biscuit recipe below.
Once cool pipe on the antlers using the easy icing (described above) Paint them with (AD - affiliate) edible black food paint and make two tiny black dots for eyes.
For the reindeer's nose, add a blob of icing then stick a smartie on top.
Swirl Biscuits
One Batch of Vanilla Biscuit Dough
To make swirl biscuits half the dough and add red food colouring to one half.
Roll out both portions of dough and place the coloured dough on top of the uncoloured dough. Roll together gently to stick the two doughs together.
Next, roll the dough into a sausage shape.
Cover a baking sheet with sprinkles and roll the dough sausage around in the sprinkles so they stick to the outside.
Using a sharp knife, cut the dough into 2.5cm pieces and place on a baking sheet. Bake as per the vanilla biscuit recipe below.
Vanilla Biscuits FAQ
Yes, you can leave the egg out of this recipe and increase the amount of butter by 50g.
You don't have to put vanilla extract in cookies or biscuits so if you prefer them plain you can absolutely leave it out!
The sugar is an integral part of the bake and I wouldn't recommend leaving it out. Sugar gives this recipe sweetness but it's also important for developing the texture.
The term cookie is mostly used in the US. US cookies are similar to UK biscuits but in the US a biscuit is something different entirely! Here in the UK, we tend to use the word cookie to describe a soft and chewy type of biscuit.
It's all very confusing!
Iced or uniced vanilla biscuits will last in an airtight container for up to a week. They do not need to be refrigerated.
You can't freeze vanilla biscuits that have already been baked, however, biscuit dough freezes very well. Roll any unused dough into a sausage shape and freeze. Cut slices from the dough whenever you fancy a biscuit and cook from frozen for around 30 minutes.
Biscuit dough freezes well for up to 3 months.
MORE TEMPTING BISCUIT RECIPES
Simple Vanilla Biscuits
A melt in your mouth vanilla biscuit that can be made any size or shape and won't spread during baking.
Ingredients
- 170 g caster sugar, Superfine - US
- 170 g salted butter
- 170 g golden syrup
- 1 large egg
- 1 tsp vanilla extract
- 480 g plain flour
- 130 g self-raising flour
Instructions
- Preheat oven to 180ºC / 160ºC Fan / 350ºF / Gas 4
- Cream the sugar, butter, golden syrup, egg and vanilla in a large bowl. This can be done in an electric mixer using the paddle attachment or by hand with a wooden spoon.
- Sift together the plain and self-raising flour and add it into the creamed mixture. Mix thoroughly until combined then bring the dough together with your hands.
- Knead the dough a couple of times to form a smooth ball but don't overwork it.
- Wrap the dough in clingfilm and chill for around 30 minutes.
- Once the dough has chilled, roll it out to a thickness of 4-5mm.
- Cut into your desired biscuit shapes and transfer to a baking sheet leaving a 2cm space between each biscuit.
- Bake in the preheated oven for 20 minutes. Bear in mind that smaller biscuits will bake quicker than larger ones.
- The biscuits are cooked when they are browning at the edges and underneath.
- Remove from the oven and leave to completely cool and firm up before you attempt to decorate.
Notes
Chilled dough is easier to roll and shape so don’t be tempted to skip this step
It's easier to work in batches as opposed to rolling the dough out all in one go
Smaller biscuits will bake quicker than larger ones
Allow biscuits to completely cool before you attempt to decorate them
- Iced or uniced biscuits will keep in an airtight container for up to a week. Uncooked dough freezes well for up to three months.
Nutrition Information:
Yield: 24 Serving Size: 1 gramsAmount Per Serving: Calories: 197.08Total Fat: 6.26gSaturated Fat: 3.76gUnsaturated Fat: 0gCholesterol: 24.02mgSodium: 54.52mgCarbohydrates: 31.93gFiber: 0.67gSugar: 12.78gProtein: 3.07g
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