Donna Hay's spiced vanilla biscuits - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Donna Hay’ s spiced vanilla biscuits By You Magazine - October 14, 2018 Serve these spiced vanilla biscuits with a cup of tea or coffee, or as a special addition to a lunchbox. From Modern Baking by Donna Hay MAKES 26 125g unsalted butter, softened 135g light brown sugar 1 medium egg 90g honey 1 tsp vanilla bean paste or vanilla extract 335g plain flour, sifted ¼ tsp bicarbonate of soda, sifted ½ tsp ground cinnamon ¼ tsp ground allspice 1½ tsp ground ginger 2 vanilla beans (pods), sliced lengthways into quarters 320g icing sugar, sifted 2 tbsp boiling water 1. Preheat oven to 160C/gas 2½. Place the butter and sugar in the bowl of an electric mixer and beat on high speed for 6-8 minutes or until light and fluffy. Add the egg, honey and vanilla bean paste and beat until smooth. Add the flour, bicarbonate of soda, cinnamon, allspice and ginger and beat until just combined. Refrigerate for 30 minutes. 2. Line two large baking trays with nonstick baking paper. Roll 1-tablespoon portions of the dough into balls. Place on the trays, allowing room to spread. Bake for 16 minutes or until golden. Allow to cool completely on the trays. 3. Line a small baking tray with nonstick baking paper. Place the vanilla beans (pods) on the tray and bake for 15 minutes or until dry and crisp. Allow to cool. Place in a small food processor and process until fine. 4. Place the icing sugar and water in a bowl and mix until smooth. Dip the biscuits in the icing, place on a wire rack set above a tray and immediately sprinkle with the ground vanilla. Allow to set before serving. TIP Keep these biscuits in an airtight container for up to one week. Modern Baking by Donna Hay will be published by Fourth Estate on 18 October, price £30. To pre-order a copy for £24 (a 20 per cent discount) until 21 October, visit mailshop.co.uk/books, or call 0844 571 0640; p&p is free on orders over £15. Donna’s TV series Basics to Brilliance Kids continues on UKTV until 26 October; to be followed by Basics to Brilliance later in the year. To mark the publication of Modern Baking, she will be in London at the end of October for events at Fortnum & Mason (fortnumandmason.com for details) and The Soho Hotel (firmdale.com for details). And you can catch Donna on BBC Saturday Kitchen on 3 November. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved