Vanilla and Nutmeg Biscuits

I have been searching far and wide for a biscuit/cookie recipe that holds it's shape really well and has the crunchiness of a proper English Biscuit. This weekend I found my biscuit nirvana! These are yummy, and to my taste buds, Vanilla and Nutmeg are a match made in heaven.

I also learned a few things about helping them stay in shape.

Numero Uno: In the past I have been rolling the dough too thin. I have found a thickness of 2-3 x £1 coin stacked gave me much better results.

Numero erm 2: When re rolling the uncut cookie dough bits, kneed them back together really well, and then chill again for 10 minutes before re rolling. I found this got rid of bubbling on the surface.

Here I have decorated them with Regal Ice Fondant and a touch of edible lustre. However they are also great with Royal Icing. Sweet and simple for tea at my Mother in Law's.

227 grams(1 cup)Butter, room temperature
300 grams (1 1/2 cups) White Caster Sugar
1 teaspoon Baking Powder
2 large Eggs
2 teaspoons high quality pure Vanilla Extract
460 grams (3 1/2 cups) Plain Flour
1 1/2 teaspoons of freshly grated Nutmeg (2 tsp if you really like nutmeg)

1. In a bowl, or your mixer, mix the butter and sugar until light coloured and fluffy.
2. Now beat in the eggs and Vanilla until smooth.
3. Sift in the Flour, Baking Powder and Nutmeg.
4. Now mix until the whole thing comes together into a dough(If using a mixer switch to the dough hook).
5. Wrap well and place in the fridge OVER NIGHT!

6. Next day heat the oven to 175 degrees C.
7. Roll out your dough to a thickness between 2-3 £1 coins stacked.
8. Cut into the desired shapes and place on a baking tray in the middle of the oven.
9. Bake for around 10 mins (depending on cookie size). They are ready when the edges are just starting to brown.
10. Cool on a wire rack before icing.