The fact that there are only four ingredients doesn’t mean that these biscuits are simple. They are quite challenging, but they are worth the effort because they are utterly delicious. I first made these biscuits when I made Viennese Whirls, so if you love Viennese Whirls, just add some jam and buttercream.
When they are warm, they are extremely crumbly so you need to leave them to cool on the baking tray and then put them in the fridge for a couple of hours. When I first made these, I was disappointed that they crumbled, but the following day, when the butter had firmed up, they were perfect.
Ingredients:
112g butter
25g icing sugar
112g plain flour
1 teaspoon vanilla extract
Before you start, make sure the butter is at room temperature. If it is too cold, microwave it for 10 seconds to take the chill off.
Tip all the ingredients in a big mixing bowl and, using your fingers, rub together until you get fine crumbs. Now bring the dough together with your hands. You might think that it won’t come together, because there is no liquid, but it will. Just keep squishing it with your hands.
Chill the dough for 15 minutes in the fridge, but no longer than that, as you don’t want the dough to be so cold that it is hard to handle.
Roll the dough to around 1cm thick onto a clean worktop, which has been sprinkled with flour and cut into 12 cookie shapes using a small 5cm cutter. Place them on a baking tray and chill in the fridge again for half an hour.
Bake at 180 degrees fan for 8 – 10 minutes. They will be ready just as the biscuits are going brown round the edge. Leave them to cool on the baking tray and then transfer them carefully onto a plate and put them in fridge until they have set.
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