Name: Butter Biscuits / Cookies
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Ingredients: 120 gram (4 oz / 1/2 cup) unsalted butter, softened; 45 gram (1.5 oz / 1/3 cup) icing sugar; 135 gram (4.6 oz / 1 cup) all-purpose flour; 0.25 tsp vanilla bean paste ( or 1 tsp extract); 0.5 tsp salt; Salt + Granulated Sugar, to sprinkle (optional); 1 Hefty® Slider bags

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Adapted from Pineapple Tarts

Butter Biscuits / Cookies

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Prep Time 10

Cook Time 14

Total Time 24

Servings: 6

Ingredients Method

Ingredients

120 gram (4 oz / 1/2 cup) unsalted butter, softened
45 gram (1.5 oz / 1/3 cup) icing sugar
135 gram (4.6 oz / 1 cup) all-purpose flour
0.25 tsp vanilla bean paste ( or 1 tsp extract)
0.5 tsp salt
Salt + Granulated Sugar, to sprinkle (optional)

Special Equipment

1 Hefty® Slider bags

Method

Preheat oven to 180°C / 350°F. Line a large baking tray with parchment paper.
Combine all the ingredients in a medium Hefty® Slider bags. Make sure that the butter is soft and at room temperature (not melted). Seal the bag close, removing most of the air trapped within.
Squish the bag, kneading the ingredients till they form a soft, smooth dough.
Cut a small opening on one end of the bag. Squeeze about a tablespoon of dough onto your palm and roll to form a small ball.
Place the ball of dough on the prepared baking tray and flatten it with your palms to about 1/4 inch thick disk. Repeat with the remaining dough.
Sprinkle a little salt and sugar on top of the pressed cookies just before transferring them to the oven.
Bake at 180°C / 350°F for about 12-14 minutes, until the edges turn golden brown, but the centers are still white.
Transfer to a wire rack and let cool completely before transferring to a clean, dry air-tight container. Store at room-temperature for upto a week.
If the biscuits soften with storage, reheat in the oven (180°C / 350°F ) for 5 minutes.