makes
56
prep
20 minutes
cook
40 minutes
difficulty
Easy
makes
56
serves
preparation
20
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- 200 g (1⅔ cups) plain flour
- 1 tsp baking powder
- 150 g chilled butter, diced
- 110 g (½ cup) caster sugar
- 1 egg
- 2 tsp natural vanilla essence or extract
- 1 egg white, lightly whisked
- pearl sugar (see Note) or chopped natural almonds, to sprinkle
Chilling time 1 hour
Instructions
Place the flour, baking powder and butter in the bowl or a food processor and process until well combined. Add the caster sugar and process to combine. Use a fork to whisk together the egg and vanilla, add to the flour mixture and process using the pulse button until just combined
Turn the dough onto a benchtop, bring together with your hands and roll into a log about 4 cm in diameter and 30 cm long. Wrap in plastic wrap, twisting the ends to seal, place on a tray and chill in the fridge for 1 hour or until firm enough to cut.
Meanwhile, preheat the oven to 200°C (180°C fan-forced). Line two large baking trays with non-stick baking paper.
Unwrap the chilled dough and use a sharp knife to cut into 5 mm-thick slices, placing the biscuits on the lined trays about 2 cm apart to allow room for spreading. Brush the tops with a little egg white and then sprinkle with the pearl sugar or almonds.
Bake in preheated oven for 10–12 minutes, swapping the trays around after 5 minutes, or until golden and cooked through. Cool on the trays. Repeat with the remaining biscuit dough.
Notes
• Pearl sugar (also known as hail or nib sugar) is a coarse white sugar used extensively in European baking. Because it retains its shape (it doesn’t melt during cooking) it adds a lovely textural sweet crunch to pastries, sweet breads and biscuits. Pearl sugar is available at specialty food stores and European-style delicatessens.
• The biscuit dough, once rolled and wrapped, can be kept in the freezer for up to 3 months. Stand at room temperature for 10 minutes before cutting and baking.
• These biscuits will keep in an airtight container at room temperature for up to 1 week.
Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish. Creative concept by Lou Fay.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at . Don't miss what's coming out of her oven via ,, and .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
