A recipe from the Good Food collection.
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- 125 g (4½ oz) unsalted butter, softened
- 115 g (4 oz/½ cup) caster (superfine) sugar
- 1 egg
- ¼ teaspoon natural vanilla extract
- 125 g (4½ oz/1 cup) plain (all-purpose) flour
- 125 g (4½ oz/1 cup) self-raising flour
1. Preheat the oven to 160°C (315°F/Gas 2–3). Line two baking trays with baking paper.
2. Using electric beaters, cream the butter and sugar until light and fluffy. Add the egg and vanilla and beat until combined. Sift the flours into a bowl, then fold into the butter mixture using a large metal spoon to form a soft dough.
3. Turn the dough out onto a sheet of baking paper and place another sheet of baking paper on top. Roll out the dough until 5 mm (¼ inch) thick. Using cutters, cut out the biscuits and place on the baking trays.
4. Bake in batches for 10–15 minutes each time, or until lightly golden. Remove from the oven and leave to cool slightly on the baking trays, then transfer to a wire rack to cool completely.
5. Make up one of the following fillings to sandwich the biscuits together, or simply spread the biscuits with one of the following icings (frostings).
6. Without an icing or filling, the biscuits will keep for up to 7 days, stored in a cool place in an airtight container, or can be frozen in an airtight container for 10–12 weeks.