Biscuits. Lots of them. These are Vanilla Coins.
Mix 300g flour, 80g sugar, 175g cold butter, 2 egg yolks, 100g ground almonds and the seeds scraped from 1 vanilla pod. Form 2 long sausages from the dough and refrigerate for 2 hours.
Preheat oven to 160ºC, cut dough into 1cm thick slices, and bake for 15 minutes until lightly golden.
Sprinkle with vanilla sugar.
And then, use the leftover egg white towards making some of these coconut macaroons.
Much of the same, rotating Christmas CDs and singing along while cooking.
Now I shall have to eat some of those biscuits, because all the tins are full and we’ll need some space for more!
p.s. If you still need a last minute stocking filler: Friday 20th December is the last posting date for UK deliveries. Any orders placed in the shop by noon tomorrow will still go out on Friday, and remember: I can wrap them and send straight to the recipient!
*Making & Listening Along with Dawn.