The Biscuiteers' Easy Vanilla Button Biscuits
This is the Biscuiteers’ easy vanilla biscuit recipe that they use for their biscuits in the Biscuiteers bakery everyday! If you can’t find vanilla bean paste, then you can use vanilla extract.
- 350g plain flour
- 100g self-raising flour
- 125g granulated sugar
- 125g salted butter softened, diced
- 125g golden syrup
- 1 tsp vanilla bean paste
- 1 large egg lightly beaten
- Flood icing:
- 4 egg whites
- 900g icing sugar
- A little bit of water
- A food colour paste of your choice (we’ve used red)
- A squeezy bottle or plastic icing bag
To Make the Biscuits:
1. Sift the flours together into a mixing bowl, add the sugar and mix well.
2. Add the butter. Using just the tips of your fingers, rub the ingredients together until the mixture resembles fine breadcrumbs.
3. When all the butter is evenly mixed in, make a well in the centre and add the syrup and the egg.
4. Mix well, drawing in any of the flour left at the side of the bowl, and stop as soon as a ball has formed.
4. If you need some help with the rolling, have a look at the Biscuiteers golden rules of rolling dough. Cut out a circle shape for your buttons.
5. Bake in the oven for 15-25 minutes depending on the size of your biscuits at 170°C, or until golden brown.
To Ice Your Button Biscuits:
Whilst your biscuits are cooling, it’s time make up your icing.
Combine all the ingredients in a mixing bowl, starting with the liquids first.
Add the dry ingredients and whisk or beat for about 5 minutes if using an electric beater or whisk, or for longer if using a wooden spoon. Whisk slowly to start with to avoid clouds of icing sugar covering you and your kitchen!
Continue whisking until the ingredients form a thick, smooth paste that is bright white in colour and has the consistency of toothpaste. Your line icing should be the consistency of toothpaste and your flood icing a little runnier– you just need to add a bit of water slowly to the basic recipe to get the right consistency. Add in the food colour paste you want, we’ve used red.
Using your red line icing, outline the shape of the circular biscuit.
Then using your flood icing, slowly flood the frame of your biscuit. Don’t add too much as it will spill out of the sides of the biscuit.
Put the biscuits in the oven on a baking tray, set the oven to the lowest temperature it can go (usually around 50°C) for 40 minutes.
To finish use the white line icing to create a smaller circle (like above) and then use red icing for the buttonhole details.
Find more How to ice guides on the Biscuiteers’ blog or see their beautiful Beatrix Potter biscuit collection here: http://www.biscuiteers.com/shop/biscuits/beatrix-potter-biscuits