-
1
Scrape seeds from vanilla bean (they advise you discard the bean but stick it in a canister of sugar and you will soon have vanilla sugar).
-
2
Beat butter, sugar and bean seeds until pale and creamy using an electric mixer.
-
3
Add egg and beat until combined.
-
4
Sift flour over butter mixture and use a wooden spoon, stir to combine.
-
5
Place dough on a lightly floured surface and divide in half.
-
6
Using hands shape each half in a 30cm long log.
-
7
Wrap each log in baking paper, twirling ends to seal.
-
8
Freeze for 2 hours or until firm.
-
9
Remove logs from freezer 15 minutes before slicing.
-
10
Preheat oven to 180 degree C (160 C for fan forced).
-
11
Line 2 baking trays with baking paper.
-
12
Remove paper from logs and slice into 1.5cm thick rounds.
-
13
Place rounds, 3cm apart on prepared trays.
-
14
Bake for 12 to 14 minutes or until light golden colour.
-
15
Cool on trays for 5 minutes and transfer to wire rack to cool completely.
-
16
Dust with icing sugar and serve.
-
17
You can leave logs in freezer for up to 2 months, thaw for 1 hour before slicing and baking.
-
18
VARIATIONS.
-
19
Chocolate chips - Stir 1/2 cup chopped dark chocolate chips at the end of step 4.
-
20
Pistachio - Stir in 2/3 cups of roughly chopped pistachio kernels at the end of step 4.
-
21
Citrus - Add 1 tablespoon finely grated lemon or orange rind with vanilla bean seeds in step 2.
