Basic Vanilla Snap Cookie Dough (Biscuits)

Recipe adapted from Donna Hay - Christmas Feasts and Treats, page 217

125g unsalted butter, softened
1/2 cup (110g) caster sugar
1 egg
2 teas vanilla essence
1 1/2 cup(225g) plain, sifted

Place the butter and sugar in a bowl of an electric mixer and beat for 6 - 8 minutes or until pale and creamy. Add the egg and vanilla and beat for a further 2 - 3 minutes or until well combined. Add the flour and beat until the mixture just comes together to form a smooth dough.

Roll the dough out between 2 sheets of non stick baking paper to 3mm thick. Refrigerate for 30 minutes or until firm.

Preheat oven to 170oC (fan forced). Line 2 large baking trays with non-stick baking paper. Using your preferred cutter shape cut out your biscuits and place on the lined trays. Gather left over dough and shape into a disk again of 3mm thick, cutting and placing on the lined tray.

Bake for approx 15mins or until slightly browned. Allow to cool completely on trays before coating with chocolate and sprinkles (optional - see below).

Chocolate and Sprinkles

Melt about 100g dark chocolate in a bowl on top of a saucepan, careful not to allow the bottom of the bowl to touch the water (see here https://www.youtube.com/watch?v=GVsBLZxZUGQ) - I add a small amount of about 1/4 teas of vegetable oil also.

Once the chocolate has melted dip each biscuit halfway, place on a tray lined with baking paper and then sprinkle with a mixture of sugar, cinnamon & crushed walnuts (optional).  Once chocolate has set place each biscuit in a sealed container.

If you have any leftover melted chocolate you can make the recipe Chocolate Clusters (search here on the blog).