Crumbly, sweet and buttery. These biscuits are really easy to make and I use them as my basic biscuit recipe and tweak as needed for the different seasons and occasions! You can let the dough rest in the fridge for 30 mins to a couple of days or even make a double batch and freeze half for another day.

Ingredients

200g white caster sugar
180gms unsalted butter
380g plain flour
2 tsp vanilla extract
1 large egg (or one egg plus 1 yolk)
Granulated white or brown sugar for sprinkling
Coloured piping icing for the tails and decorating
Cookie cutters – whatever takes your fancy! (these ones are Easter bunnies)

Instructions

1. In a food processor or mixer, mix the butter, sugar and vanilla
2. Add the flour, egg and egg yolk and process until the mixture forms a soft dough
3. Tip out onto a flat surface and knead bringing it together in a ball and wrap it in cling film and place in the fridge for at least 30 minutes (Do not skip this step you’ll regret it!)
4. Preheat the oven to 180 c Gas Mark 4
5. Roll the dough out on a floured surface, on baking parchment really helps: about 5/6mm thick (I split into 2 halves keeping one in the fridge while I work the other)
6. Cut your shapes with the cookie cutters of choice
7. Carefully transfer onto a baking sheet with baking paper (I like to dip a pancake spatula in flour before lifting each biscuit to stop is sticking)
8. Now sprinkle each biscuit lightly with granulated sugar  
9. Bake for 10 – 12 minutes until just turning brown at the edges
10. Remove biscuits carefully into a cooling rack
11. Decorate and enjoy.