Vanilla Butter Biscuits

 Vanilla Butter Biscuits

easy, soft and oh so tasty!

 

Bake and freeze. Makes 15 large biscuits / 30 small.

 

Biscuit Ingredients
1 cup unsalted butter, at room temperature
1/3 cup caster sugar
1 teaspoon vanilla essence
3/4 cup self-raising flour
2/3 cup plain flour
2 tablespoons milk

Method

Line one large baking tray or (two small) with non-stick baking paper. I used an electric mixer to beat the butter, sugar and vanilla essence in a medium bowl, until just combined. If you didn't have an electric mixer, as long as your butter is soft enough a bit of elbow grease can go a long way.

Sift the self-raising and plain flours together into a bowl. Add half the sifted flours to the butter mixture and use a spoon to mix until combined. Add the milk and mix until the flour has lifted from the edges of the bowl.

Add the remaining sifted flours to the wet mixture. When you find the mixture has become difficult to mix with your spoon, use your hand. Mix with your hand until the mixture forms a soft dough that leaves the side of the bowl and doesn't stick to your hand. If the mixture is a little dry, add an extra 1 tablespoon of milk.

Roll tablespoonful's of the dough into balls and then place the balls about 4cm apart on the lined trays as they will expand to about double their size.

Use a floured fork to flatten the biscuits slightly. Dip the fork in a little flour every second or third ball. You can use anything you'd like to flatten them out, or even leave them as balls. Place the trays in the fridge for 20 minutes to chill.

 

Meanwhile, preheat oven to 160°C. Bake the biscuits for 18-20 minutes or until the biscuits rise, are slightly cracked on top and are light golden underneath. Remove the biscuits from the oven and set aside to cool for about 3 minutes before using a spatula to transfer to a wire rack to cool completely.

 

 

I found this recipe on Taste's website. It's so quick, easy and they really do taste sooo good! My John and I ate them as a post-valentine snack and they were gone in about, oh, I'd say 30 minutes haha!

 

Enjoy this recipe, I know I will be using it whenever I can. xx