I love baking during half-term, and this Easter half-term me and my little helper (Belle) will be baking these delicious Vanilla Shortbreads by Bonne Maman.
Ingredients
- 225g unsalted butter
- 2 tsp vanilla extract
- 115g caster sugar
- 340g plain flour
- 125g custard powder
- 4-5 tbsp milk
- Bonne Maman Conserves
- Bonne Maman Hazelnut Chocolate Spread
- Icing sugar, to dust
Method
- Heat the oven to 150°C, 130°C fan, gas 2.
- In a medium bowl, beat together the butter, vanilla and sugar until creamy. Mix in the dry ingredients and enough milk to form a firm dough.
- Knead the dough into a ball and put it between two sheets of baking paper. Roll out the dough as thinly as you can, about 5mm, then chill for 20 minutes.
- Using whatever cutters you have, stamp out an even number of biscuits. Now stamp out small rounds or stars from the centre of half the biscuits to make the tops.
- Mix together all the dough off-cuts and re-roll between the paper as before. Stamp out more shapes.
- Once the shapes are cut out, arrange on 2 baking sheets lines with paper and chill for 10 minutes.
- Bake the biscuits for about 10-12 minutes or until firm and pale golden. Cool on the baking sheet.
- When cool, spread your favourite Bonne Maman Conserve or Hazelnut Chocolate Spread on the bottom biscuits and top with another, pressing them together. Dust with icing sugar.
Tips
- These will keep in an airtight container for 2-3 days.
- Why not make these shortbreads extra special with a base of chocolate shortbread? Just replace 25g of the butter for 25g of Bonne Maman Hazelnut Chocolate Spread and 15g of the custard powder with 15g cocoa powder.
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