vanilla drop biscuits

​These simple little biscuits are easy and fun to make, even more fun to decorate and make a lovely little gift - they're little hugs disguised as a present!

Makes approx 18 

Ingredients:
1 ½ cups self raising flour
100g butter, softened. (salted or unsalted is fine)
Pinch salt if using unsalted butter
½ cup caster sugar
1 tsp vanilla essence 
1 egg, beaten lightly
2 tbsp milk 

Method:
Preheat the oven to 200°c (180°c fan forced). Line a baking tray with baking paper.

Cream butter, sugar & vanilla until light and fluffy. Electric beaters are great for this, or use good old elbow grease.

 Add egg and stir with a spatula or wooden spoon until mixed thoroughly.

Add salt, then sift in half of the flour and half of the milk. Once combined add the rest of the flour and milk. Stir until completely mixed together. The mixture will be thick and sticky.

Roll about a flat tablespoon of mixture into a ball in your hands and then place onto a lined baking tray, leaving a bit of space between them as they will spread out during the cooking process. Bake for 10-12 mins or until golden.

Allow to cool on the tray for 5 minutes then transfer to a wire rack to cool completely. 

These biscuits will keep for 2 weeks in an airtight container or jar. If giving a presents, make sure the jar or bag is well sealed. 

PIMP MY RECIPE:
Put your own spin on these little beauties by adding different flavours. Here are a few ideas:

• For a gluten-free version, try substituting the self raising flour for the same amount of our gluten free flour plus 2 tsp baking powder.
• Substitute half of the flour for almond or hazelnut meal
• Use 2 tbsp orange or lemon juice instead of milk for a zesty biscuit.
• Add ⅓ cup chocolate chips or nuts
• For a Vanilla Malt biscuit, add 1 tsp of malt to the flour before mixing the dough. 
• Make Jam Drops! After placing your little dough spheres on the baking tray, make an indentation in the top of each one, about the size of a blueberry. You can use the bottom of a wooden spoon's handle for this, or use your thumb which is way more fun. Drop a pea-sized amount of the jam of your choice into each thumb hollow, then bake as normal.
• Press a glacé cherry onto the top of each biscuit before baking for a festive holiday feel.
• For a chocolate version, add 1 tbsp cocoa powder. To retain the dough consistency, use a tbsp less flour to compensate for the addition of cocoa.
• Give the biscuits a Moroccan twist by adding a tsp orange zest, ¼ tsp ground cardamom and 1 tbsp crushed pistachios.
• Substitute milk for 2 tbsp freshly brewed espresso for a coffee biscuit.​
• Make a simple glaze by combining ½ cup icing sugar with 1 tbsp water and a few drops of vanilla essence. Stir until silky smooth and glossy (this only takes a few seconds).  When the biscuits are completely cool, drizzle the glaze over them using a teaspoon. Then you can decorate the biscuits further by immediately sprinkling them with 100s and 1000s, crushed nuts, cacao nibs, coconut, even lollies - whatever you fancy! Just be sure to then leave the biscuits alone for a good hour or more so the glaze completely sets.