200g plain flour 30g cornflour 120g icing sugar 175g fridge cold butter chopped into cubes 3 Traditional Free Range egg yolks 1 teaspoon vanilla extract 1 Traditional Free Range egg, lightly whisked sugar to dust edible flowers if you like Combine the flour, cornflour and icing sugar in the bowl of a food processor. With the motor running drop butter in, 1 cube at a time until the mixture resembles crumbs. Add the vanilla and egg yolks and mix to a dough.
Turn the dough out and roll to about 3mm thick. Cut into shapes and arrange on a lined tray. Chill for at least 30 minutes. Preheat the oven to 180 C. Brush the biscuits with the whisked egg and sprinkle with sugar. Place an edible flour on top or mark with a fork. Bake for 15 minutes until crisp and golden. Makes 25 small biscuits.