Biscuits: Vanilla Butter Biscuits

Preparation info
  • Makes


    • Difficulty


Appears in
Bake and Decorate

By Fiona Cairns

Published 2011

  • About

This is a very useful recipe as it is so versatile; it can be rolled quite thinly and holds its shape very well once baked. I used a 7.5cm blossom cutter, but make any shape you prefer.


  • 370 g plain flour, plus more to dust
  • ½ tsp salt
  • 250 g


Sift the flour and salt into a bowl and set aside. Cream together the butter and sugar in a large bowl, using a wooden spoon - or in a food mixer - until well combined and fluffy. Add the egg yolk and vanilla and mix it in well, then work in the flour. Once the mixture comes together as a dough, dust your hands with flour and wrap it in clingfilm. Chill for an hour (or up to a few days if more