Now, everybody knows that Christmas cookies contain no calories, so whip up several batches of my go-to easy vanilla thins for the whole family to snack on whilst you trim the house this Christmas.
325g plain flour
200g chilled salted butter
125g/4½oz golden caster sugar
2 tsp good-quality 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 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).
Preheat the oven to 180C/gas 4/fan 160C and lightly grease 2 large baking trays. Cut the dough into slices, about 5mm/¼in thick, then arrange them on the greased baking sheets, spacing the biscuits slightly apart so they have room to spread as they cook.
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.