These Vanilla Snap Biscuits make the perfect after school or lunchbox treat!
These Vanilla Biscuits are my go to biscuit recipe when I’m looking for a recipe to use my biscuit cutters with. These biscuits will hold both their shape and any patterns made on them VERY well and they are simply delicious too.
This recipe will make around 42 biscuits when using a 7cm round cutter, and you can freeze both the uncooked dough or cooked biscuits. If you are using a larger/smaller size biscuit cutter (like in this Christmas version of this recipe) please note that your cooking time will vary and you will also end up with more/less biscuits.
We usually add some sprinkles to the tops of these biscuits just before baking, but they are also super yummy plain or iced with a simple icing.
Tips for Making these Vanilla Snap Biscuits:
- The dough can be frozen so you can have biscuits ready to cook at any time. You can also freeze the cooked biscuits.
- It’s important to chill the dough before rolling it out and using a biscuit cutter, this helps the biscuits to hold their shape/patterns printed onto them.
- These biscuits are best stored in an airtight container in pantry for up to 6 days. Please note the will begin to soften after a couple of days, especially if you have added sprinkles or icing to them.
- You could also drizzle melted chocolate over the baked biscuits to make them look even more special.
Looking for more simple biscuit recipes? You might like these Anzac Biscuits or these Oat and Raisin Biscuits.
Vanilla Snap Biscuits
These easy Vanilla Snap Biscuits make a great lunchbox or after school treat. Both the dough and cooked biscuits are freezer friendly and regular AND Thermomix instructions included.
Equipment
- Baking Trays
Ingredients
- 185 grams butter softened
- 1 cup caster sugar 220 grams
- 1 & ½ teaspoons vanilla extract
- 2 & ½ cups plain flour 375 grams
- 1 egg
- 1 egg yolk - extra
- 100s and 1000s to decorate
Instructions
- Preheat your oven to 180 degrees celsius (fan-forced) and line two trays with baking paper.
- In the bowl of an electric mixer, add the butter, sugar and vanilla and mix until white and fluffy.
- Add the flour, egg and extra egg yolk and beat together to form a smooth dough (if using a mixer, use dough hook attachment, otherwise keep it on a slow setting if you don’t have one)
- Lightly knead the dough and wrap in glad wrap and pop in the fridge for 30 minutes - or if freezing, wrap in glad wrap and pop into the freezer.
- Roll out dough (thickness of 5mm) between two sheets of baking paper and using your choice of a cookie cutter (I use a 7cm round cutter for this recipe) cut out shapes and put onto baking trays lined with baking paper (add hundreds and thousands at this point if you wish).
- Bake in oven for 10-12 minutes or until golden at the edges. Allow the biscuits to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
- Decorate as desired
Thermomix Instructions
- Preheat your oven to 180 degrees and line two trays with baking paper.
- Place the butter, caster sugar and vanilla extract into your Thermomix bowl and mix for 30 seconds, speed 3.
- Scrape down the sides of the bowl and mix for a further 10 seconds, speed 3 or until white and fluffy.
- Add the flour, egg and extra egg yolk and mix for 10 seconds, speed 4.
- Select the kneading function and mix for 2 minutes.
- Turn the dough out onto your bench and bring together to a ball. Wrap in glad wrap and pop in the fridge for 30 minutes - or if freezing, wrap in glad wrap and pop into the freezer.
- Roll out dough (thickness of 5mm) between two sheets of baking paper and using your choice of a cookie cutter (I use a 7cm round cutter for this recipe), cut out shapes and put onto baking trays lined with baking paper (add hundreds and thousands at this point if you wish).
- Bake in oven for 10-12 minutes or until golden at the edges. Allow the biscuits to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
Notes
- It's important to chill the dough as this helps the biscuits to keep their shape.
- You can freeze both the uncooked dough and the cooked biscuits.
- If using a biscuit cutter a different size to what I have used, please note your cooking time will vary as will the number of biscuits you make.
Nutrition
Serving: 0gCalories: 54kcalCarbohydrates: 11gProtein: 1gFat: 0.5gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.001gCholesterol: 9mgSodium: 7mgPotassium: 17mgFiber: 0.2gSugar: 5gVitamin A: 20IUCalcium: 8mgIron: 0.4mg
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
Enjoy!
Eleanor
Dough was really crumbly and impossible to use cookie cutter with. Seemed more like a crumbly pastry?
Blitzo
This looks amazing! And vanilla flavor is one of my favorite.
TASH
I decided to make some buiscuits for my family and made these. At first when making them I had my doubts like the amount of sugar but they turned out great and tasted amazing.
Linda
Good article . The way how you explain this strategies. Is very professional.
mydearbakes
You have such a fabulous looking bake! Wonderful! =)
laurenm83
Thank you!