I also quite like the temperature of the Autumn days, fresh and cold, but not too cold, just enough to enhance the comfort of a warm home and a strong brew. Then, the only thing missing is a crumbly biscuit to dunk.
I love baking, but strangely enough am not much of a sweet tooth; but give me a butter biscuit any day. I can’t say no to anything when the main ingredient is BUTTER! So keeping in theme on this windy Sunday afternoon, I decided to make vanilla shortbread biscuits dipped in chocolate.
- 1 vanilla pod, halved lengthways
- 100g caster sugar, plus extra for sprinkling
- 200g unsalted butter, softened, plus extra for greasing
- 300g plain flour, sifted, plus extra for dusting
- Using a knife, scrape along the cut side of the vanilla pod to remove the seeds. Place the seeds in a large bowl with the sugar and mix well. Add the butter and mix with a wooden spoon until lightly creamed (this is a definite work-out for the arms, you could use an electric whisk if you’d prefer.) Add the flour and a pinch of salt, then mix to a soft dough (I used my hands much easier than trying to get it altogether with a spoon.) Wrap the dough in cling film and chill for 1 hour.
- On a lightly floured surface, roll the dough out until about 5mm thick. Use a round cutter to cut out the biscuits, re-rolling the trimmings to make 24. I used two different sized cutters to create biscuits for the people who think they are being good by just eating small ones. Transfer to 2 large, greased baking trays. Sprinkle with sugar.
- Meanwhile, preheat the oven to 160°C/fan140°C/gas 3. Bake the biscuits for about 15 minutes, swapping the trays around halfway, until pale golden. Transfer to a wire rack to cool and crisp up.
- When biscuits have cooled, cut up chocolate and put into a bowl over a pan of simmering water until melted. Dip biscuits into chocolate, as much as you like. I have only covered half so I can taste both the plain and chocolatey shortbread biscuits. Place the them in a large storage jar ready to take out when ever you’re having your next brew.
Alma Pin It