We bought some cute biscuit cutters and decided to test them out on my favourite biscuit recipe. The recipe is from The Great British Bake Off Book.
- 225g unsalted butter, softened
- 200g caster sugar
- One large free range egg, at room temperature
- 1 teaspoon vanilla bean paste
- 450g plain flour
- Good pinch of salt
Beat the butter with an electric mixer until creamy. Gradually beat in the sugar.
In a small bowl beat the egg and vanilla together with a fork until frothy, then gradually beat into the butter mixture. Sift the flour and salt into the bowl and work them into the butter mixture with your hands to make a shortbread–like dough. Bring the dough together into a ball, then flatten to a thick disk. Wrap in cling film and chill for 20 minutes until firm enough to roll out.
Roll out the dough on a lightly floured worked up to 4mm thickness.Using floured biscuit cutters, cut out shapes and then gather up the trimmings into a ball and re-roll and cut more shapes. Arrange the shapes well apart on lined baking sheets and chill for 10-15 minutes.
Preheat the oven to 180°C.
Bake for about 12 minutes until a pale gold colour. If necessary rotate the baking sheets halfway through baking so the biscuits colour evenly. Leave the biscuits to cool on the baking sheet, then carefully peel from the lining paper.
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