I don’t know if you noticed but I usually make a distinction between biscuits and cookies, that is, when I refer to biscuits, I mean the crunchy, British kind, and when I say cookie, I’m referring to the American kind, that is more cakey-ish. Having that cleared, I have to say that I L.O.V.E. biscuits! Always have, always will. I remember baking loads of them when I was younger but unfortunately, although they’re ridiculously easy to make, they’re very time-consuming. So recently I decided to buy a cookie-press (or should I say a ‘biscuit’-press?) to try to hasten things up.
I remembered reading a recipe on Yin Mom Yang Mom for a biscuit that had neat edges – ideal for decorating – and decided to make it. The recipe had been moved over to Allie’s new blog, Baking a Moment, and it worked perfectly with my new gadget.
(source: Baking a Moment)
Yields about 160 biscuits
200g (1 cup) cold, unsalted butter, cubed
200g (1 cup) granulated sugar
¾ teaspoon salt
1 teaspoon vanilla bean paste
500g (4 cups) flour
100g (¾ cup) cornflour
Preheat oven to 180°C and line your trays with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, sugar and salt. Add in the eggs and vanilla and beat. Add all the flour and cornflour and mix on low speed, until fully incorporated and forming a ball.
Roll out to a thickness of 8mm and cut into shapes, or simply use a cookie-press like I did. Bake for 12 minutes.