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.