These are such classic biscuits and truly a must-have recipe. They are light, crumbly and have the most wondrous buttery flavour. They make the perfect biscuit to serve at tea time or have as a treat before bed. It’s also great that they’re not sickeningly sweet like some biscuits can be.
There’s not much that goes into flavouring these biscuits, except for butter and vanilla. Unsalted butter will definitely have better results, but I know it is very expensive. I’ve baked the biscuits with salted butter before, and although they weren’t as good as with unsalted butter, they still had a pretty pleasing flavour. Vanilla extract is the other big flavour component here, and it really is best to make use of extract and not essence. The essence kind of disappears, but if you use extract, the flavour is intense and most divine.
These really are the kind of biscuits to have around in the cookie jar for rainy days and Mondays. They last up to two weeks in an airtight container, so feel free to make a decent sized batch at a time. I decorated them with glace cherries, but sometimes people also just dip them in sieved icing sugar. Anyway you prefer will do for these tasty treats.