Tuesday, 1 April 2014

Vanilla Butter Biscuits (Cookies)



Ingredients 

for 12 large 20 medium biscuits

2 cups wholemeal spelt flour
1/2 cup raw cane sugar
1/4 cup muscavado sugar
1 Tbsp vanilla sugar*
160g salted butter, softened/room temperature**
1 tsp baking powder


Method

Cream butter and sugars
Add flour and baking powder
Knead and roll into a sausage shape. The diameter will me the size of the biscuits.


Now, either chill in the fridge for 30 minutes, then cut off slices and lay on a tray, or, cut off slices and lay on a tray, then chill in the fridge for 30 minutes.

Heat the oven to 150oC.

Cut the sausage into discs and lay on a tray. Flatten and re-shape if necessary. Allow a 2cm space around each biscuit.

Bake for 20 minutes.

Let them sit on the hot tray for about five minutes before attempting to transfer them to the cooling tray. This makes them easier to handle without them crumbling apart.


Allow to cool completely before eating - they don't taste good warm.




Variations
~ Try adding a tablespoon of cocoa powder for chocolate flavoured biscuits.
~ Grate a thumb-sized piece of fresh ginger and add 2 teaspoons of ground ginger spice for ginger biscuits.
~ Add 2 to 3 teaspoons of seasonal spices at Christmas time!




Finished biscuits.




Sugars and butter 


This is well creamed together


This is the size of the dough sausage.


Flattened and spaced and ready for the fridge.

Finished and ready for the cooling tray - see how they've expanded.











*if you don't have vanilla sugar, use 1 teaspoon vanilla extract and and extra 1/4 cup muscavado
** if using unsalted butter, add 1/2 teaspoon salt

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