Rich vanilla biscuit made from store cupboard ingredients
If using a food processor, put the flour and butter in and pulse until the mix looks like breadcrumbs.
If by hand,put the flour in a large bowl, grate in (or just cut into cubes) the cold butter, and rub between your fingers to make it a breadcrumb texture.
Add icing sugar and vanilla and mix until it comes together into a dough
Knead it lightly and shape it into a long sausage shape about 5cm diameter
Wrap in cling film and chill for at least 1 hour in the fridge
Preheat oven to 200C / GM 6. Grease baking sheets (one large one will take half the batch)
Remove the cling film and cut the dough into rounds, about 0.5 cm wide. Put on the baking sheet a little apart - they’ll spread a little
Bake for 8-10 minutes. You might need to switch round the trays half way to ensure an even bake/colour. Bake until they’re cooked and just a light golden brown around the edges.
Leave on the tray until a little cooler and more solid, then transfer to a wire rack to cool fully
Serve as they are or dusted with icing sugar.
My first batch were in for longer and stayed pale, so don’t panic if they don’t brown. You don’t want them going too far