Introduction: Vanilla Biscuits (dairy Free)

About: I'm a 54, mum of 2 kids (young adults), 1 staffie, and a bunch of feral kitties. Loved cooking before arthritis hit, so now just cook basics, lol. On a good day can manage the biscuits and some cakes. Hope y…
These are a simple and easy to make biscuits that vanish quickly in my house.
I have to make the dairy free version for my son, but there is not a lot of difference flavour wise.

You can proberly substitute coffee, chocolate or another flavouring for the vanilla, if you wish.
They were nice with a strawberry flavouring and a touch of pink food colouring.
They are also suitable for freezing.


100g /4oz butter (can use dairy free alternative)
65g /2 1/2 oz caster sugar
1 egg, separated
1-2 × 15ml /1-2 tbl milk (can use dairy free).
175g /6oz self raising flour
Few drops vanilla extract
Caster sugar for sprinkling

Scales, mixer and cutters. Baking trays and cooling rack.

Step 1: Pre Heat Oven and Mixing

Pre-heat oven to 200 degrees Celsius/ 400 degrees Fahrenheit/ Gas mark 6.

Place butter and sugar in a bowl and beat together until light and fluffy, then beat in the egg yolk, and vanilla.(or other flavouring)
-ld in the flour, add enough milk to give a firm dough.

Step 2: Kneading and Rolling

Knead the dough on a lightly floured surface, then roll out to 5mm /1/4 inch thickness.

Cut out 15 to 20 - 6cm /2 1/2 inch rounds. (Or whatever cutters you may have, (You can always use a glass).

Place on greased baking trays.

Step 3: Baking

Bake in a pre-heated oven (200 C/400 F/Gas mark 6) for 10 minutes.
Brush with the lightly beaten egg white, then sprinkle with the caster sugar.
Bake for a further 10 minutes until a light golden brown.
Transfer to a wire rack, and leave to cool.

Step 4: Freezing (if They Make It That Far) and Thawing.

Open (flash) freeze until firm, then pack in a rigid container, separating each layer with foil.
Seal, label and return to freezer.

To thaw and serve
Place on a serving platter and thaw at room temperature for 1 -2 hours.

Step 5:

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