Sugar-dusted vanilla thins

Sugar-dusted vanilla thins

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(18 ratings)

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Cooking time

Cook: 20 mins Plus chilling time

Skill level

Easy

Servings

Makes 35 biscuits

Great for keeping the biscuit tin topped up over Christmas, these sweet thins make a perfect treat

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per biscuit

kcalories
94
protein
1g
carbs
11g
fat
5g
saturates
3g
fibre
0g
sugar
4g
salt
0.11g

Ingredients

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

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Method

  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.

Recipe from Good Food magazine, November 2002

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Comments

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meggles's picture
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blooming brilliant! First attempt and delicious, ate half of them myself.

rockyandrews's picture
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I've also just made them for the first time, and my first attempt at any type of biscuits. They turned out really well and I will most definitely be making them again!

sallyk's picture
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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.

pippacole's picture
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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.

jontyk19's picture
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Best use for this shortbread dough mixture

shabiya's picture

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

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

finlaew1's picture
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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.

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

hllovell's picture
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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!!

pecydonk's picture

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

percival

amcwade's picture

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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