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This Gourmet Traveller recipe is Crosley's favourite biscuit.
"These vanilla glazed, lemon-scented biscuits are a great pantry standby - they'll keep in a well-sealed tin for at least three days and make the perfect accompaniment to a cup of tea. "
Ingredients
Ingredients
Equipment Required
Equipment Required
Biscuits
250 gm (1 2/3 cups) plain flour
90 gm pure icing sugar
Scraped seeds of 1 vanilla bean or 1 tsp vanilla bean paste
Finely grated rind of 1 lemon
125 gm chilled butter, coarsely chopped
30 gm currants
2 egg yolks
Vanilla glaze
55 gm (¼ cup) caster sugar
Scraped seeds of 1 vanilla bean
180 gm pure icing sugar, sieved
10 gm butter
Food processor
Baking tray
Small saucepan
Method
Method
Blend flour, sugar, vanilla seeds, rind and 1 tsp sea salt in a food processor to combine.
Add butter and currants and process until a sandy texture.
Add yolks, process to just combine.
Tip out onto a work surface and bring dough together with the heel of your hand.
Form into a disc, roll out to 1cm thick on a piece of floured baking paper and refrigerate to rest (30 minutes).
Preheat oven to 180C.
Cut out rounds with a 6cm cutter, place on a baking tray lined with baking paper
Bake, turning tray occasionally, until golden around the edges (10-12 minutes).
Set aside to cool on trays for 5 minutes.
For vanilla glaze, stir sugar, vanilla seeds and 50ml water in a saucepan over medium-high heat to dissolve sugar, then bring to the boil and cook until a light syrup forms (1-2 minutes).
Remove from heat, add icing sugar, butter and 1-2 tbsp hot water to achieve a smooth glazing consistency.
Dip top side of warm shortbread biscuits into vanilla glaze, allowing excess to drip off, place on a tray lined with baking paper and stand until set (10-15 minutes). If desired, dip again, once set, for a thicker glaze.
Store in an airtight container.
Notes
Notes
Key Word Search Tags
Key Word Search Tags
Baking, biscuit, high tea
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