- Skill level:easy
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For the biscuits
- 90g 3¼ oz Butter (unsalted) softened
- 100g 3½ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
- 1 1 Egg(s) (free range)
- ½tsp .5tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
- 200g 7⅛ oz Plain white flour (we use Allinson) Plain white flour
- ½tsp .5tsp Baking powder
- ½tsp .5tsp Salt
The Method Enter Bake mode
Classic mode Step 2
In a large bowl cream the butter and sugar until pale. Beat in the egg and vanilla extract.
Classic mode Step 3
Add the flour to the butter mix and blend until the dough is formed. Wrap the biscuit dough in cling film and chill for at least one hour.
Classic mode Step 4
Preheat the oven to 170°C (150°C fan, gas mark 3) Roll the dough out on a lightly floured surface to about 0.5cm.
Classic mode Step 5
Cut out the biscuits using a squirrel cookie cutter and transfer on to a baking sheet. Roll up the trimmings and repeat stage above to make more biscuits. Bake for 8-12 minutes until golden.
Classic mode Step 6
Remove and transfer to a cooling rack and leave until completely cool before decorating.