Vanilla Snap Biscuits is a traditional British recipe for a vanilla cupcake with a meringue buttercream icing and a decoration made to look like a taco that's excellent for any Cinco de Mayo celebration. The full recipe is presented here and I hope you enjoy this classic British version of: Vanilla Snap Biscuits.
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This recipe is for a basic vanilla biscuit, excellent served with a cup of tea. These are also ideal canvases for decorating if you want to make Christmas or Easter biscuits (or biscuits for any occasion).
Ingredients:
185g butter
220g caster sugar
1 ½ tsp vanilla extract
375g Cake or plain (all-purpose) flour
1 large egg
1 egg yolk
icing sugar to dust (optional or decorate with icing)
Method:
Pre-heat your oven to 180C.
Cream together the butter, sugar and vanilla extract until pale and fluffy.
Separately add the egg and egg yolk, beating thoroughly to combine after each addition.
Sift over and mix in the flour working until the ingredients come together as a dough.
Knead lightly then Wrap it in clingfilm and chill in the refrigerator for 30 minutes.
Pat the dough flat then sit between two sheets of baking paper and roll out until 5mm thick.
Cut the dough into biscuits about 7cm in diameter (use plain, fluted or shaped cutters). If producing a mix of shapes, ensure each one is of a similar size so they can be baked together.
Transfer the cut biscuits onto a baking tray lined with baking paper. Transfer to the centre of your pre-heated oven and bake for 10–12 minutes, or until golden brown. Rotate the baking tray halfway through the cooking time to ensure an even baking and if necessary.
Remove the biscuits carefully from the baking tray and allow them to cool on a wire rack
When cooled, dust them with some icing sugar or decorate them as desired.
