These really are easy vanilla biscuits (and for American readers, these are not biscuits, they are cookies). One reason we like these is that they are very ‘light’ on sugar – of course, you could add more but please do try them like this.<\/p>\n\n\n\n
They can be made with white flour, wholemeal flour or gluten-free flour and, if you can’t get self-raising flour you can use plain (all-purpose) flour and add baking powder.<\/p>\n\n\n\n\n\n\n\n
Ingredients<\/h2>\n\n\n\n
125g butter (this needs to be at room temperature – not straight out of the fridge)<\/li>
80g sugar<\/li>
1 teaspoon of vanilla essence<\/li>
115g self-raising flour<\/li>
100g plain flour<\/li>
2 tablespoons of milk<\/li><\/ul>\n\n\n\n
Weigh out the butter and sugar into a mixing bowl<\/p>\n\n\n\n
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Beat together the butter and sugar until creamy and then add the vanilla essence.<\/p>\n\n\n\n
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Mix these together and add in 50g of self-raising flour and 50g of plain flour. Stir these in and add the milk and continue to stir to a smooth consistency.<\/p>\n\n\n\n
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Next add the rest of the flours (65g of self-raising and 50g of plain).<\/p>\n\n\n\n
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Stir to form a dough (cookie dough).<\/p>\n\n\n\n
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Shape the biscuits by rolling small potions (I suggest 20g) into balls and place them onto greased baking trays.<\/p>\n\n\n\n
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Now, using the back of a fork (the tines), press down on each ball to form the biscuit.<\/p>\n\n\n\n
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Bake in an oven at 160C. Check them after 15 minutes – they may need a few minutes more. The longer you leave them in, the crisper they will be (we bake for 17 minutes). Once cooked leave to cool on a wire rack.<\/p>\n\n\n\n
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And enjoy them with a cup of loose-leaf Assam tea – yum.<\/p>\n\n\n\n
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