Easy Christmas Cookies – Vanilla Thins
325g plain flour
200g chilled salted butter
125g golden caster sugar
2 tsp vanilla extract
2 large free range egg yolks
Icing Sugar (For Dusting)
With your hands, roll the dough on a lightly floured surface into a sausage shape about 25cm long and 5cm in diameter.
Wrap the dough in cling film and chill for at least 1 hour (The roll can be frozen for up to 6 weeks, just allow to thaw for one hour at room temperature before using).
Preheat the oven to 180C/gas 4/fan 160C and lightly grease 2 large baking trays. Cut the dough into slices, about 5mm thick, then arrange them on the greased baking trays, spacing the biscuits slightly apart.
Bake for 20 minutes until the biscuits are just turning pale golden around the edges, then transfer to a wire rack to cool.
Dust generously with icing sugar. The biscuits will keep fresh for up to one week stored in an airtight tin.
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