• 60g butter
  • 1/4 cup (45g) pure icing sugar
  • 1 tsp vanilla bean paste
  • 1 egg yolk
  • 1/2 cup (75g) plain flour
  • 1/2 cup (75g) self-raising flour
  • Caster sugar, to dust
  • Preheat oven to 180°C. Line an oven tray with baking paper.
  • Use an electric mixer to beat butter and icing sugar in a bowl until pale and creamy. Add vanilla bean paste and egg yolk; beat until just combined. Add combined flours and stir with a wooden spoon until mixture just comes together. Turn onto a lightly floured surface; gently knead until smooth.
  • Roll dough out on a lightly floured surface to a 3mm-thick disc. Use a 7cm round fluted pastry cutter to cut out discs and place on lined tray. Use a straw and small heart-shaped cutters to make a doily pattern in each disc. Re-roll dough scraps to make more biscuits. Bake in preheated oven for 10 minutes or until lightly golden. Remove from oven and sprinkle with caster sugar. Set aside on the tray to cool completely. Store in an airtight container.