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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cream the unsalted butter with the castor sugar and the vanilla sugar or vanilla extract until smooth and fluffy.
Mix in the plain flour to form a dough.
Chill the dough for 30 minutes.
Roll out the dough and cut into your desired shapes.
Bake for 27 minutes at 170 degrees Celsius, or until golden.
Decorate with fondant and use buttercream to glue it together.
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Chill the dough for 30 minutes before rolling and cutting to make it easier to handle.
Can I use salted butter instead of unsalted?
Yes, but it may alter the taste slightly. It's best to use unsalted butter for this recipe.
How do I know when the biscuits are done?
Bake until the biscuits are golden in color.
Can I substitute fondant with something else?
Yes, you can use royal icing as an alternative to fondant.
How long can I store these biscuits?
Store in an airtight container for up to a week.
Can I freeze the dough?
Yes, you can freeze the dough for up to a month. Thaw in the refrigerator before using.
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