• Preheat the oven to 160°C (320°F).
• Prepare a baking tray lined with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar on medium speed for about 3 minutes or until light and fluffy.
• Add vanilla and egg.
• Gradually add flour and beat until well incorporated. Transfer dough to a pastry bag fitted with a star or round tip.
• Pipe 6 cm or 2 ½ inch rings onto parchment-lined baking sheets, spaced 4 cm or 2 inch apart.
• Using the bottom of any round cup, dip the cup in flour and lightly press on each biscuit’s surface to flatten them out to about 2 cm (about 1 inch) thick.
• Bake, rotating halfway through, for about 20 minutes until lightly golden around edges, but still light in color at the center.
• Transfer sheets to wire racks; let cool completely.

Tips and Tricks:

• When flattening the biscuits using cups, make sure you dip the surface of the cup in flour each time otherwise the dough will stick to the cup.
• I like to use cups that have bottoms with designs and are not completely flat. That way the design imprints on the biscuits.
• You can enjoy them as tea biscuits.

Serving and storing suggestions:

• The biscuits will last in an airtight container at room temperature for up to

  2 weeks.