My Favourite Biscuit Dough for Biscuit Cutters

My Favourite Biscuit Dough for Biscuit Cutters

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Directions

1.	Sift the flour, baking powder and salt into a large bowl. Set aside.
2.	In a separate bowl cream the butter and sugar until light and fluffy. Add the egg and vanilla beat until well combined.
3.	Gradually add the flour to the mixture and beat on low speed until combined.
4.	Divide the dough in half and work into a ball then flatten into discs. Wrap each disc in plastic wrap and place in the fridge for at least 40 minutes, or until firm.
5.	Preheat the oven to 160°C and line baking trays with baking paper.
6.	Remove the dough disc from the fridge and let it sit at room temperature for 5 to 10 minutes.
7.	Place the disc onto a sheet of baking paper lightly dusted with flour then place another sheet on top. Roll the disc to 1/4 cm thick between the two sheets of paper. Lightly dusting with flour as required to stop the dough from sticking. (If the dough gets too warm and difficult to cut, put it back in the fridge to firm up.)
8.	Dip the biscuit cutters into some more flour before using to cut the dough. Transfer the cut shapes to the prepared trays. Re-roll the scraps and repeat.
9.	Place the dough in the oven for 10 to 20 minutes (depending on the size), rotating halfway through, until the edges are golden.
10.	Transfer to a wire rack to cool completely.
11.	Decorate as desired.

Note

Low Chemical / Failsafe

Variations:

1. The vanilla can be left out if your are particularly sensitive to it.
2. Vanilla essence can be substituted for extract, just double the quantity.
3. Use half wholemeal flour, and add the husks back in after sifting.
4. Leave out the vanilla and use 3 tablespoons of cocoa or carob powder.
5. Substitute maple syrup for vanilla.