Sugar-coated cookies

Prep: 20 mins
Sugar-coated cookies
These easy sugar-coated cookies are sinfully delicious and the kids will love helping out.

325g plain flour

200g chilled salted butter

125g/4½oz golden caster sugar

2 tsp good-quality vanilla extract

2 large free range egg yolks

Icing sugar, for dusting

Preheat the oven to 180°C / 350°F / Gas mark 4.

Line a baking tray with greaseproof paper then lightly grease them and set aside.

Tip the flour into a food processor.

Cut the butter into small pieces and drop them into the bowl, then blitz until the mixture looks like breadcrumbs.

Add the sugar, vanilla and egg yolks and whizz to a small dough.

With your hands, roll the dough on a lightly floured surface into a sausage shape about 25cm long and 5cm in diameter.

Wrap the roll in cling film and chill for at least 1 hour.

Using a sharp knife, cut the dough into slices, each a generous 5mm thick.  

Arrange them on the greased baking trays, spacing the biscuits slightly apart so they have a bit of room to spread as they cook.

Bake for 20 minutes until the biscuits are just turning 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.

Makes 35

Preparation Time
20 minutes

Main ingredients
Dairy, Flour, Eggs, Sugar

Recipe Type
Cookies & Biscuits

Level of Difficulty

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.

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