Vanilla butter biscuits

 

I’ll admit these don’t look much, but they taste delicious; such a light crumbly texture fragrant with vanilla and so buttery your mouth comes alive!  They would’ve looked better if I’d managed to pipe them all but I wasn’t up to it – the dough was just too thick for my puny grip to control.  I tried to soften the mix with hand heat, only putting half the mix in the bag etc...but nothing helped.  My grip let me down; I always sympathise with competitors who suffer the same affliction on World’s Strongest Man (a Christmas programme I have adored since early childhood!).

Before my hands packed up, I managed to pipe four and they do look prettier.  Next time I might add a dash of milk to the mix to slacken it.  A wide star nozzle is best for this task.

I thought it might be timely to feature this recipe because, not only are they lovely to eat with a cup of tea, but they are the perfect biscuit to serve alongside mousse type desserts.  We are fast approaching that time of year (I won’t use the word, in case it causes upset!) when such desserts might be made and served.

I used vanilla paste because I love the little flecks of seeds visible in the finished biscuit.  Vanilla extract would give the same flavour and many now contain the seeds.  Use whatever you have; no point getting precious about it!

I was tempted to drizzle a little melted chocolate across the biscuits to jazz them up, but time got the better of me.  I think they are an excellent blank canvas and could take many different types of decoration or additions.

Ingredients

250g unsalted butter, at room temperature
140g caster sugar
1 egg yolk
½ teaspoon vanilla bean paste – you can use vanilla extract if you prefer
300g plain flour

Method

Preheat the oven to 170°C/ fan oven 150°C/ 325°F/ gas mark 3.

Line two baking sheets with baking paper or non stick foil.

Beat together the butter and sugar until very soft and creamy.

Beat in the egg yolk and vanilla – you cannot overbeat it at this stage so, if using, while the mixer’s doing its work prepare your piping bag with a large star tip.

Stir in the flour.

Now, at this point you have two options: you can put the mix into a piping bag and pipe into pretty rosettes (use a big star nozzle), or take scant teaspoons and roll into balls, flattening them once on the baking sheet.  I found the dough too thick to pipe but I have grip issues with my hands so it might have been me being puny!

Leave a little space around each biscuit – they only expand a little during baking.

Bake for 12 minutes and then turn the trays.  They may need a further 5 minutes, or until they are golden and feel firm to the touch.  They will continue to firm on cooling.

Leave to cool on their baking sheets.

When cool, store in an airtight container.

Bask in the glory of the wonderful thing you have created.

Eat.