- 125g unsalted butter, cubed, at room temperature
- 80g (1/3 cup) caster sugar
- 1 teaspoon vanilla essence
- 115g (3/4 cup) self-raising flour
- 100g (2/3 cup) plain flour
- 2 tablespoons milk
- Step 1
Line 2 baking trays with non-stick baking paper or use non-stick trays. Use an electric beater to beat the butter, sugar and vanilla essence in a medium bowl, scraping down the side of the bowl when necessary, until just combined.
- Step 2
Sift the self-raising and plain flours together into a bowl. Add half the sifted flours to the butter mixture and use a wooden spoon to mix until combined. Add the milk and mix well.
- Step 3
Add the remaining sifted flours and, when the mixture becomes difficult to mix with the wooden spoon, use your hand. Mix with your hand until the mixture forms a soft dough that leaves the side of the bowl and doesn’t stick to your hand. If the mixture is a little dry, add an extra 1 tablespoon of milk. (There should be no dry bits of dough in the bottom of the bowl.)
- Step 4
Roll tablespoonfuls of the dough into balls and then place the balls about 4cm apart on the lined trays.
- Step 5
Use a floured fork to flatten the biscuits slightly. Dip the fork in a little flour every second or third ball. (You can also flatten the balls with a lightly floured hand or fingers, the base of a glass or the side of a grater. Any decorative edge can be used to press a pattern into the top of them.) Place the trays in the fridge for 20 minutes to chill.
- Step 6
Meanwhile, preheat oven to 160°C. Bake the biscuits, swapping the trays halfway through, cooking for 18-20 minutes or until the biscuits rise, are slightly cracked on top and are light golden underneath. Remove the biscuits from the oven and set aside to cool for about 3 minutes before using a spatula to transfer to a wire rack to cool completely.