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1. With your hands, roll the dough on a lightly floured surface into a sausage shape about 25cm/9in long and 5cm/2½in in diameter. Wrap the roll and chill for at least 1 hour. (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.)
2. Preheat the oven to 180C/gas 4/fan 160C and lightly grease 2 large baking sheets. Using a sharp knife, cut the dough into slices, each a generous 5mm/¼in thick, then arrange them on the greased baking sheets, spacing the biscuits slightly apart so they have a bit of room to spread as they cook.
3. Bake for 20 minutes until the biscuits are just turning pale 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.

Per biscuit

94 kcalories, protein 1g, carbohydrate 11g, fat 5 g, saturated fat 3g, fibre 0g, salt 0.11 g

Latest comments and suggestions

• chrisrecipes

  17 November 2007

  chrisrecipes commented on this recipe

  I have made these several times now for family and friends. Everyone adores them. I usually make up half the dough and freeze the rest for later as this makes just enough for a nice plate of biscuits!

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• percival

  28 December 2007

  percival commented on this recipe

  i would like to try this recipe myself but cannot find the list of ingrediants to do so percival

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• Helen

  02 January 2008

  Helen rated and commented on this recipe

  

  Use the 'vanilla shortbread dough' recipe to make these yummy, simple shortbread biscuits. I made these as Christmas presents using half the mixture with some roughly chopped pieces of white chocolate & dried cranberries mixed in, then the other half I pressed sliced almonds onto the top before baking. Delicious!! The only cautionary note is not to overcook them - keep a close eye on them! Enjoy!!

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• Lou

  16 May 2008

  Lou rated and commented on this recipe

  

  Really light and delicious! All my friends love them. They are really easy to make too as a bonus. :)

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• Coffeebean

  25 August 2008

  Coffeebean rated and commented on this recipe

  

  Just made thesefor the first time and they are delicious! I'm waiting for the 2nd batch to cool now. If anyone is planning to give these a go - don't worry if the dough keeps breaking apart when you try to roll it. Once it's wrapped up in the cling film and chilled it will work out fine.

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• runnyeyes

  01 December 2008

  runnyeyes rated and commented on this recipe

  

  very nice...had to add tiny bit of milk to get mix to come together. Half dipped some in melted choc. Mmmmmmm

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• Shabiya

  11 December 2008

  Shabiya commented on this recipe

  I made these for Christmas presents and addes some dark chocolate chips, they turned out amazing and delicious!

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• JontyK19

  29 December 2008

  JontyK19 rated and commented on this recipe

  

  Best use for this shortbread dough mixture

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• Pippa

  11 April 2009

  Pippa rated and commented on this recipe

  

  Made these recently with a friend and they turned out great. They were so easy and tasted excellent. I also made meringues with the left over egg whites (Ultimate Meringue by Angela Nilson) which were also very good.

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• Sally

  16 November 2009

  Sally rated and commented on this recipe

  

  Just made these for the first time and very impressed. Really easy to make. Added choc chips and sultanas - lovely! Will definitely make again for Xmas gifts.

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Ingredients

• 1 quantity vanilla shortbread dough (see below)
• icing sugar , for dusting

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Difficulty and servings

Makes 35 biscuits

Preparation and cooking times

Cook 20 mins

Plus chilling time

Vegetarian

(freeze as raw dough or baked and undusted)

Ingredients

• 1 quantity vanilla shortbread dough (see below)
• icing sugar , for dusting

Per biscuit

94 kcalories, protein 1g, carbohydrate 11g, fat 5 g, saturated fat 3g, fibre 0g, salt 0.11 g

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