These will keep for up to 10 days, so they're great to make ahead.
- 150 g unsalted butter, chopped, at room temperature
- 165 g (¾ cup) caster sugar
- 2 eggs
- 2 egg yolks
- 60 ml (¼ cup) milk
- 1 tsp vanilla extract
- 550 g plain flour
- 1 tsp baking powder
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 200ºC. Using an electric mixer, beat butter and sugar for 4 minutes or until pale and fluffy. One by one, add 2 eggs and 1 egg yolk, beating well after each addition, until well combined.
Combine milk and vanilla in a small jug. In another bowl, sift flour and baking powder with a pinch of salt. Using an electric mixer, add milk mixture alternating with flour mixture until a smooth, soft dough forms; don’t overwork the mixture.
Turn dough out onto a lightly floured work surface. Using 1½ tablespoons of dough for each biscuit, shape into 40 x 20 cm logs. Fold each log in half, then twist together, pressing the ends together to seal.
Place biscuits on a lined oven tray, spaced 2 cm apart. Lightly whisk remaining egg yolk with 1 teaspoon of water. Brush biscuits with the egg wash and bake for 12 minutes or until golden. The biscuits will keep in an airtight container for up to 10 days.
Photography by Anson Smart.
As seen in Feast magazine, Issue 8, pg 56.