Ingredients:
325g plain flour
200g chilled butter
125g golden caster sugar
2 tsp vanilla extract
2 large egg yolks
Method:
Sift the flour into a bowl, cube the butter and add to the flour. Rub in with your fingers until the mixture resembles fine breadcrumbs. Add the sugar and stir to combine thoroughly. Meanwhile beat together the egg yolks and vanilla in a bowl before adding to the flour mixture. Mix to a dough then turn onto a lightly-floured surface.
Using your hands, roll the dough into a sausage shape about 25cm long and 5cm in diameter. Wrap in clingfilm then place in the refrigerator and chill for 1 hour. After this time use a sharp knife to cut the dough into slices, each about 3 to 5mm thick. Arrange these on well-greased baking sheets allowing at least 2cm between them so they can spread as they cook.
Place in an oven pre-heated to 180°C and bake for about 20 minutes, or until the biscuits are just turning a pale golden brown around the edges. Take out of the oven and immediately transfer to a wire rack to cool. Immediately dust quite liberally with icing sugar. The biscuits will keep well for up to a week if stored in an air-tight tin or jar.
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