• 1 vanilla bean, halved lengthways
  • 250g butter, softened
  • 1 cup caster sugar
  • 1 egg
  • 2 1/2 cups plain flour
  • icing sugar mixture, to serve
  • Scrape seeds from vanilla bean. Discard bean. Using an electric mixer, beat butter, sugar and seeds until pale and creamy. Add egg. Beat until combined. Sift flour over butter mixture. Using a wooden spoon, stir to combine.
  • Place dough on a lightly floured surface. Divide in half. Using hands, shape each half into a 30cm log. Wrap each log in baking paper. Freeze for 2 hours or until firm.
  • Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper.
  • Remove logs from freezer 15 minutes before slicing. Slice into 1.5cm-thick rounds. Place rounds, 3cm apart, on prepared trays. Bake for 12 to 14 minutes or until light golden. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely. Serve dusted with icing sugar.
  • Protein Dietary Fibre 1.10g 0.30g Fat Total Energy 5.40g 412kJ Fat Saturated Sodium 3.40g 47mg Carbohydrate Total Cholesterol 11.60g 21.00mg Carbohydrate Sugars –