Description
Vanilla Butter Biscuits are buttery, lightly sweet, and perfect for baking at home with simple pantry staples. These classic biscuits hold their shape beautifully and are ideal for piping or shaping.
Ingredients
Units
Scale
- 250 g butter, softened
- 140 g caster sugar
- 1 egg yolk
- 10 ml vanilla extract
- 300 g plain flour (all-purpose flour)
Instructions
- In a large bowl, mix the 250 g softened butter and 140 g caster sugar with a wooden spoon until it’s pale and creamy.
- Add the 1 egg yolk and 2 tsp vanilla extract, then beat until everything comes together smoothly.
- Scrape down the sides so nothing’s hiding at the bottom.
- Sift in the 300 g plain flour gradually and mix until a soft dough forms.
- It’ll look a bit crumbly at first; that’s normal. Use your hands at the end to gently press it together into a smooth dough, but don’t overwork it or the biscuits can turn tough.
- If the dough feels too soft or sticky, pop it in the fridge for about 20 minutes.
- This helps the biscuits hold their shape when piping or shaping.
- Preheat your oven to 350⁰F (180⁰C) and line a baking tray with parchment paper.
- Transfer the dough to a piping bag fitted with a large star tip and pipe small swirls onto the tray.
- If you don’t have a piping bag, just roll small balls and press lightly with a fork or the bottom of a glass.
- Leave a bit of space between each biscuit as they’ll spread slightly.
- Bake at 350⁰F (180⁰C) for 12 to 15 minutes, or until the edges are lightly golden. Keep an eye on them near the end, they can brown quickly.
- Let the biscuits cool on the tray for 5 minutes before moving them to a rack.
- They firm up as they cool, so don’t worry if they seem soft at first.
Notes
Created, prepared, tried, and tested by Preshana
