Vanilla ice-box biscuit


Preparation info

  • Makes


    • Difficulty


Appears in

Prue: My All-time Favourite Recipes


By Prue Leith

Published 2018

  • About

Baked biscuits, if kept in an airtight container, do keep very well, but freshly baked ones are something else. You can keep the roll of dough in the freezer, then thaw, slice and bake as needed, refreezing whatever you didn’t slice straight away. (Yes, I know we are told not to refreeze things, but that’s mainly because manufacturers don’t trust us to be sensible and are covering their backs. This is perfectly safe, I promise!)


  • 115 g butter
  • 225 g caster sugar
  • 1 medium egg
  • 1 tsp vanilla extract
  • ½ tsp finely grated lemon zest
  • 275 g strong white flour
  • ¼ tsp salt
  • 2 tsp baking powder
  • caster sugar or 100 g blanched flaked almonds to decorate


    1. Beat the butter and sugar until light and fluffy.
    2. Beat in the egg. Add the vanilla and lemon zest.
    3. Sift the flour, salt and baking powder together and stir into the butter mixture to make a soft dough.
    4. Shape the dough into long rolls about 4cm (1½ in) in diameter. (If the dough is too soft to roll, resist the temptation to add extra flour. Instead, chill it until it is firm enough to handle.) Wrap the rolls in greaseproof or waxed paper, or in cling film, and refrigerate overnight.
    5. When ready to bake, heat the oven to 200°C/fan 180°C/gas mark 6. Unwrap a roll and slice as many thinnest-possible discs from it as you need. Put them, spaced slightly apart, on a lightly greased baking tray. Return the rest of the dough roll(s) to the fridge or freezer.
    6. Either sprinkle the biscuits with caster sugar for a sandy texture, or press flaked almonds into them.
    7. Bake for about 8 minutes. Remove from the oven and allow to cool for a minute or two before transferring to a wire rack.