Glamnilla Shortbread Biscuits
Myself & William love watching documentaries over a pot of tea and biscuits. We’re like an old married couple in the evening. We always have a load of vanilla shortbreads baked and in a Kilner jar, ready to go. Since we love them so much, we decided they had to feature at our first market stall. William picked up a pot of edible gold dust from Fallon & Byrne and I had the idea to coat them in it – I adored how they looked; like little gold coins, so decided I needed to Snapchat them. One of my followers messaged me and said they should be called ‘Glamnillas’ – and that was that. If you’ve friends over for tea, arrange some on a white plate; total Marie Antoinette vibes.
· 170g plain white flour
· Vanilla pod, seeds scraped out
· 110g of butter diced and chilled
· 55g of caster sugar
Preheat oven to 180°C
1. Put flour in a chilled bowl.
2. Slice open the vanilla pod lengthways and with the back of a knife scrape the vanilla seeds out of the vanilla pod.
3. Add the cold diced butter with the sugar to the flour and rub them together with your fingers until the mixture starts to come together. The desire is to create a very short crumbly dough with very little moisture.
4. Pat the dough into a flat disc, cover in clingfilm and chill for 15 minutes in the refrigerator.
5. Roll out the dough on a floured surface. the thickness should be quite thin, roughly around 3mm.
6. Cut out shapes with pastry cutter of your choice, I personally like to keep things as simple as possible with a small round one.
7. Arrange on a baking tray lined with baking parchment. Leave around a centimetre between each biscuit.
8. Gather up trimmings, roll out and cut your shapes out again.
9. Bake in the preheated oven for around 10 – 15 minutes, keep a very watchful eye on the biscuits as depending on the thickness they will brown very quickly. The desired colour is very light golden.
10. Immediately remove from baking tray and arrange on a cooling rack.
11. Dust very lightly with edible gold dust.