Vanilla Snap Cookies
Ingredients
| QTY | Desc |
|---|---|
| 185g | unsalted butter, chopped |
| 220g | caster (superfine) sugar |
| 1½ | teaspoons vanilla extract |
| 375g | plain (all-purpose) flour |
| 1 | egg |
| 1 | egg yolk |
Method
- Place the butter, sugar and vanilla in a food processor and process until smoot
- Add the flour, egg and extra egg yolk and process until a smooth dough forms,
- Turn the dough out onto a lightly floured surface and divide in half
- Roll each piece out between sheets of non-stick baking paper until 5mm thick
- Refrigerate for 10 minutes or until firm Preheat oven to 160°C (325°F).
- Remove the top sheets of baking paper from the dough. Using a 6cm round cookie cutter, cut shapes from the dough, re-rolling as necessary.
- Place the rounds on lightly greased baking trays lined with non-stick baking paper and bake for 12-14 minutes or until golden.
- Allow to cool on trays for 10 minutes before transferring onto wire racks to cool.
[[Baking]]