Belinda Moore

We got some new cutters for playdough and clay.  But before we took them out to the art area in the shed, we made a batch of these…

2 tsp natural vanilla extract

250g butter, softened

1 cup raw sugar (or less, or rapadura)

1 egg

2.5 cups plain flour (wheat or spelt both work, wholemeal or white)

Using an electric mixer, beat butter, sugar and vanilla until pale and creamy.  Add egg.  Beat until combined.  Sift flour over butter mixture.  Using a wooden spoon, stir to combine.

Place dough on a lightly floured surface.  Divide in half.  Shape each piece into a ball.  Chill until firm.

Roll onto a floured surface with a floured rolling pin.  Cut with floured cutters.  Place biscuits, 3cm apart, on prepared trays.  Bake for 12 to 14 minutes or until light golden.  Cool on trays for five minutes.  Twist if stuck or simply slide onto a wire rack to cool completely.  Freeze well.