Vanilla Freezer Biscuits (Cookies) (With Variations)

Recipe by ImPat
READY IN: 27mins




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