First bake of the new year

Hi everyone and welcome to my new followers. I'm so glad you're here!

I decided that Saturday is going to be my regular baking day. So I kicked off yesterday making vanilla thins. I am going to write out the recipe for you below, but I got the recipe here from the Good Food site.

I have a brand new oven which is uber efficient so at the moment I am still getting used to it and trying to get used to it, hence they are a little too brown.

Here is the recipe:


325g plain flour
200g chilled salted butter
125g/4½oz golden caster sugar
2 tsp good-quality vanilla extract
2 large free range egg yolks

(I love my mixing bowl. It was given to me by a friend last year)

1.Tip the flour into a food processor. Cut the butter into small pieces and drop them into the bowl, then whizz until the mixture looks like breadcrumbs.
2.Add the sugar, vanilla and egg yolks and whizz to a small dough.

Rubbing in
If you haven't got a processor, rub the butter into the flour in a large bowl, then add the remaining ingredients and mix to a dough with your hands.

1.With your hands, roll the dough on a lightly floured surface into a sausage shape about 25cm/9in long and 5cm/2½in in diameter. Wrap the roll and chill for at least 1 hour. (The roll can be frozen for up to 6 weeks. To use, remove from the freezer and allow to thaw for one hour at room temperature so that the dough is soft enough to be sliced into biscuits.)

2.Preheat the oven to 180C/gas 4/fan 160C and lightly grease 2 large baking sheets. Using a sharp knife, cut the dough into slices, each a generous 5mm/¼in thick, then arrange them on the greased baking sheets, spacing the biscuits slightly apart so they have a bit of room to spread as they cook.

3.Bake for 20 minutes until the biscuits are just turning pale golden around the edges, then transfer to a wire rack to cool. Dust generously with icing sugar. The biscuits will keep fresh for up to one week stored in an airtight tin.

These are my finished biscuits.

Now, I didn't get around to dusting them with icing sugar before they were wolfed down and mine weren't particularly neat either, but by goodness they were yummy. Give them a go. Really easy to make. Plain yet tasty.

See you soon
Ally
xx