vanilla snap biscuits

  • 185g unsalted butter, chopped
  • 1 cup (220g) caster (superfine) sugar
  • 1½ teaspoons vanilla extract
  • 2½ cups (375g) plain (all-purpose) flour
  • 1 egg
  • 1 egg yolk, extra
  1. Place the butter, sugar and vanilla in a food processor and process until smooth. 
  2. Add the flour, egg and extra egg yolk and process until a smooth dough forms.
  3. Turn the dough out onto a lightly floured surface and divide in half. 
  4. Roll each piece out between sheets of non-stick baking paper until 5mm thick.
  5. Refrigerate for 10 minutes or until firm.
  6. Preheat oven to 160°C (325°F).
  7. Remove the top sheets of baking paper from the dough. Using a 6cm round cookie cutter, cut shapes from the dough, re-rolling as necessary.
  8. Place the rounds on lightly greased baking trays lined with non-stick baking paper and bake for 12–14 minutes or until golden. 
  9. Allow to cool on trays for 10 minutes before transferring onto wire racks to cool. Makes 44.
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