Mini Butter Shortbread Biscuits

Ingredients

• 2 cups all-purpose flour — 250g

• ½ cup butter — 115g

• ½ cup icing sugar — 60g

• 1 egg yolk

• 1 teaspoon vanilla extract

• ¼ teaspoon salt

Cream the butter and icing sugar until light and smooth.

Add the egg yolk and vanilla extract, then mix until well combined.

Sift in the flour and salt. Mix gently until a soft dough forms. Do not overmix.

Wrap the dough and chill for about 20–30 minutes.

Roll out the dough on a lightly floured surface to about 5–7 mm thickness.

Cut into small circles or your preferred shapes.

Arrange the biscuits on a lined baking tray.

Bake at 170°C (340°F) for about 12–15 minutes, or until the edges are lightly golden.

Allow them to cool completely before serving or packaging.

Tip: For extra crisp and buttery biscuits, make sure the butter is softened but not melted.