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3.72 from 14 votes

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.
Prep Time15 mins
Cook Time12 mins
Chilling Time30 mins
Total Time57 mins
Course: Dessert, Snacks
Cuisine: Australian, Modern
Keyword: Biscuits, Freezer Friendly, Lunchbox Snacks, Thermomix
Servings: 40 biscuits
Author: Lauren

Equipment

  • Baking Trays

Ingredients

  • 185 grams butter softened
  • 1 cup caster sugar 220 grams
  • 1 & 1/2 teaspoons vanilla extract
  • 2 & 1/2 cups plain flour 375 grams
  • 1 egg
  • 1 egg yolk - extra
  • 100s and 1000s to decorate

Instructions

  • Preheat your oven to 180 degrees 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.