Vanilla Biscuits (cookies) (egg free)

 

 I do get sent the cutest things.   A week or so ago, the people at Eddingtons sent me these cute Home Baked Cookie Stamps!  Measuring 53mm in diameter, the set comes with a wooden stamper and four interchangeable rubber stamps reading . . . Home Baked, Eat Me, No 1 Baker, and Made by Mum. 

It doesn’t matter whether you are making a batch of shortbread or a simple cookie these new Cookie Stamps are quick and easy to use, and soooo cute!

 

I had seen cookie stamps like this on other people's pages and longed to have a set of my own.  Dreams can and do come true!



I found the rubber sleeves were very easy to remove and replace on the end of the wooden stamper.



But would these stamps leave a good imprint on the cookie dough?  Let's see.

 

I was also worried that they might stick to the dough and be hard to remove.  I decided to make my Vanilla Biscuits.  They are a simple cookie which normally you roll into balls and press down with a fork.  I thought a cookie stamp would be so much cuter.   I rolled the balls in cinnamon sugar before I pressed them.



I can't believe that I didn't take a picture of them freshly stamped, before baking, but I didn't!   You will have to take my word for the fact that the stamp stamped the design in really well, lifted off of the cookies very easily and as you can see, left an indelible imprint on the cookies, even after baking!

 

In short it performed really well and I was very pleased with the results!  Thanks so much Eddington's and also Miriam at Shrewd PR for sending them to me.  These delightful stamps retail about £5.99 in most good kitchen shops and on Amazon (£5.50) and come in two different sets, the one you see here today and another one in red, which has the messages, Nibble Me, Naughty But Nice, Guilty Pleasure and Irresistable.  What fun! 

 And this biscuit/cookie recipe I used was just perfect to use with them!

   

These are lovely buttery biscuits, sturdy and perfect for dunking.  There are no eggs in the recipe, which makes them perfect for anyone who is allergic to eggs.  You could also substitute the small amount of milk with an almond or soya milk for anyone who has a milk allergy.

 

They're so easy to make as well.  You quite simply roll them into balls and press them down with a fork, or the bottom of a glass, or even a cookie stamp!  (Yay me!  I'm so lucky to have one of those NOW!)  



I've also included some basic directions for five different variations for this basic biscuit/cookie.  These are just lovely.  Perfect for dunking.   Your family will love them, and they'll love them even more with a cookie stamp.  You just got to get one, or ask for one for Christmas or your Birthday!  So much fun!

*Vanilla Biscuits* (Cookies)
Makes about 24

Printable Recipe 

Simple, reliable, quick and delicious.  I have included several variations.

124g (4 1/2 oz) butter, softened (a generous half cup)

110g caster sugar (1/2 cup)

1/2 tsp vanilla paste

60ml milk (1/4 cup)

150g plain flour (1 cup)

110g self raising flour (3/4 cup)

Preheat the oven to 180*C/350*F/ gas mark 4.   Line a couple of baking trays with some baking paper.  Set aside.

Cream together the butter, sugar and vanilla paste until it is pale and creamy.   Beat in the milk a little bit at a time.  Sift the flours together and then stir them in, just until smooth and combined.

Scoop out TBS of the dough and roll into balls. Place them onto the trays leaving 2 inches between each for spreading.   Flatten slightly with your fingertips and then press in a criss cross with a fork.  They should be 2 inches across in size.

Bake for 15 to 18 minutes, turning the trays around after half of the baking time.  Leave on the baking sheets for several minutes before transferring to a rack to cool completely.

 

Variations:

1)  Roll the balls in cinnamon sugar before pressing down.

2)  For chocolate biscuits, add 2 extra tsp of milk and replace 75g (1/2 cup) of the plain flour with 40g (1/3 cup) cocoa powder, which you have sifted.  Flatten the balls with your finger tips.  Do not press with a fork.  Dip finished biscuits in melted white or dark chocolate as desired.

3) For Lemon or orange biscuits, replace the vanilla paste with 2 tsp finely grated orange or lemon zest.  Flatten the balls with the bottom of a glass.  You can ice these with a creamy icing made from 250g (2 cups) icing sugar, 20g (3/4 oz) softened butter and 1 TBS orange juice.  Whisk together and spread on the cooled cookies.

4)  For Nutty biscuits, add 60g (1/2 cup) finely chopped toasted walnuts or pecans.  You can press a whole nut into the top of each biscuit instead of flattening with your fingertips.

5)  For Chocolate Chip biscuits, mix in 100g (2/3 cup) chopped dark chocolate along with the flours.  Flatten with your finger tips.  Don't press with a fork.