Vanilla biscuits with neat edges

vanilla biscuits

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.

VANILLA BISCUITS
(source: Baking a Moment)
Yields about 160 biscuits

INGREDIENTS
200g (1 cup) cold, unsalted butter, cubed
200g (1 cup) granulated sugar
¾ teaspoon salt
2 eggs
1 teaspoon vanilla bean paste
500g (4 cups) flour
100g (¾ cup) cornflour

METHOD
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.

vanilla biscuits

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18 responses to “Vanilla biscuits with neat edges

  1. These look wonderful. I’ve thought about buying a cookie press, it seems like those Play Doh presses, but edible. The corn flour must make these very melt in the mouth. GG

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  2. Oh my gosh! I’m so happy you enjoyed my recipe enough to post about it! What an honor… Your “biscuits” look beautiful! And I never knew about the distinction between biscuits and cookies. It’s funny because here in the US biscuits are something different entirely. More of a fluffy, buttery, savory quickbread. Anyhow, I’m so thrilled, again, that you were pleased with the recipe and thank you so very much for the link-back ❤ ❤ ❤

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    • I’m the one who should be thanking you, Allie! The biscuits were are hit! By the way, this distinction is something I made up because British biscuits and American cookies for me are from two different species 😉 And your biscuits, I call them scones 🙂 Pictures are fundamental!

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  3. They do look perfect Erika! I too have a cookie press given to me this pat winter. I have yet to use and after seeing your pretty little cookies, I real must give it a try.

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  4. The difference between biscuits and cookies?Thank you…it make sense.
    I have a cookie press and usually only pull it out for Christmas.I will certainly try this recipe!

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