It’s the warmest day so far here in the shires, so naturally the little lady decided today would be perfect for making biscuits. Quick and easy was my plan so the oven could be turned of asap. That’s where these little beauties come in.
They are a cross between shortbread and vanilla biscuits, and can also be adapted to glutenious flours as well. The main selling point is that they are very quick to make ( although I do like to add 15 minutes to allow the dough to cool in a fridge). They are tasty to, and a winner with tiny tots, and visitors alike.
And yes these aren’t sugar free, or carb free but occasionally it’s ok, and after testing them earlier I can confirm mini me suffered no sugar induced strop or hyper attack, so go for it.
- 100g butter or non dairy alternative
- 150 g castor sugar
- 2 eggs beaten
- 1 tsp vanilla extract
- 400g plain flour
- 50 g self raising flour ( if going for the gluten free version)
- 1/4 tsp xanthum gum.
- Pre heat your oven to 180 oC and line your baking trays.
- Cream together the butter and sugar until light and fluffy.
- Add the beaten eggs and vanilla extract and combine well.
- Fold in the flours to form a dough. I use a mixture as the self raising flour seems to help combine the dough so it doesn’t split which gluten free can be prone to.
- Wrap in cling film and chill for 15-20 minutes in the fridge.
- Roll the dough out to about 1/4 cm thick and cut out your shapes.
- Bake in the oven for about 10-12 minutes until golden
- Cool on a wire rack
What other biscuit flavours do you like? Let me know in the comments below.