There are certain things that Sundays are made for: laying in bed late, taking walks in the sunshine, long baths, blogging, massive roast dinners, and not to forget tea and biscuits.
These butter biscuits are melt-in-the mouth delicious. The recipe below is just for the biscuits - which taste great on their own with a sprinkling of icing sugar. The taste equally delicious when sandwiched with a little jam and vanilla buttercream, as pictured above! I make these with a biscuit gun I received as a Christmas gift a few years ago, but the recipe works equally well if piped using a standard piping bag and nozzle.
50g icing sugar
175g plain flour
1 tsp vanilla essence
Prep time: 15 minutes
Cook time: 15 - 20 minutes
Makes between 30-40 biscuits, (or 15-20 sandwiched biscuits)
- Preheat the oven to gas mark 4 and line a baking tray (or two!) with greaseproof paper.
- Lightly cream the butter and sugar until smooth and fluffy, then beat in the vanilla essence.
- Sift the flour into the bowl and then beat into the mixture until you have a smooth, pipe-able dough.
- Put the dough into a piping bag fitted with a star nozzle - or into a biscuit gun if you have one! - and pipe shapes onto the lined baking sheet.
- Bake for 15 - 20 minutes, or until golden brown all over, then take out of the oven and allow to cool on a wire rack.
- Taste one or two as soon as they are cool enough to handle, because that's chef's perks and it would be rude not to! To serve, eat as they are, dust with a light sprinkling of icing sugar, or sandwich together with your favourite jam and buttercream!
|No real reason for this picture, I just like it. As an indicator to how many biscuits you get from the quantities used above, as well as the 27 biscuits pictured above there are another 12 in the oven!|