Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, softened
  • 1/2 cup Caster Sugar (Superfine)
  • 1 Large Egg Yolk
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 teaspoon Fine Sea Salt
  • 2 cups All-Purpose Flour (Plain Flour), sifted

Instructions:

  1. Cream the Fats: In a stand mixer, combine the softened butter and caster sugar. Beat on medium speed for 3–5 minutes until the mixture is visibly lighter, pale, and fluffy.
  2. Add Wet Ingredients: Stop the mixer and scrape down the sides. Add the egg yolk, vanilla extract, and salt. Beat briefly until just combined (about 30 seconds).
  3. Introduce the Dry: Sift the all-purpose flour directly into the wet mixture.
  4. Mix to Combine: Mix on the lowest speed until the dough just comes together into a cohesive mass. Stop the mixer immediately once dry flour streaks are gone to prevent gluten development.
  5. Flatten and Chill: Turn the dough out onto plastic wrap, form it into a flattened disc or log, wrap tightly, and chill in the refrigerator for a minimum of 45 minutes, up to 2 hours.
  6. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Roll and Cut: Lightly dust your work surface with flour. Roll the chilled dough out evenly to about a 1/4 inch (6 mm) thickness. Use cookie cutters to stamp out shapes, or slice the log into 1/4-inch slices.
  8. Arrange: Transfer the cut biscuits onto the prepared baking sheets, leaving about 1 inch (2.5 cm) of space between each.
  9. Bake: Bake for 12–15 minutes, rotating the tray halfway through the bake time (after about 7 minutes).
  10. Check for Doneness: The biscuits are ready when the edges are lightly golden brown, but the centers remain pale.
  11. Cool: Let the biscuits cool on the baking sheet for 5 minutes (they will be fragile). Then, carefully transfer them to a wire rack to cool completely before serving.