Vanilla biscuits

Vanilla biscuits

By
From
Baking
Makes
50
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
125g butter
75g caster sugar
1 teaspoon vanilla essence
150g plain flour
1/2 teaspoon baking powder
blanched almonds, walnut or pecan halves, hazelnuts or halved glace cherries, to decorate (optional)

Method

  1. Preheat the oven to 190°C. Grease baking trays or line them with baking paper.
  2. Melt the butter, then cook over low heat until it browns slightly, without letting it burn. Cool over cold water, then transfer to a mixing bowl, add the sugar and beat until light. Beat in the vanilla.
  3. Gradually fold in the flour sifted with the baking powder. Using floured hands, shape into small balls and flatten them slightly. Top each with a nut or cherry.
  4. Arrange on the prepared trays. Bake for 12–15 minutes or until crisp and golden. Transfer to wire racks to cool.

Note

  • Vanilla comes from vanilla beans, actually the pod of a climbing orchid native to central America. The beans are split and the tiny fragrant black seeds added to a recipe, or the chopped pods macerated in alcohol to produce vanilla essence. Good cooks know to store a vanilla bean in a jar of caster sugar, which will gradually absorb the flavour and scent of the vanilla. This vanilla-infused sugar can be used for custards, cakes or biscuits.
Tags:
baking
bakery
margaret
fulton
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