Ingredients:
150 g unsalted butter, chopped, at room temperature
165 g (3/4 cup) caster sugar
2 eggs
2 egg yolks
60 ml (1/4 cup) milk
1 tsp vanilla extract
550 g plain flour
1 tsp baking powder
Method:
1. Preheat oven to 200°C. Using an electric mixer, beat butter and sugar for 4 minutes or until pale and fluffy. One by one, add 2 eggs and 1 egg yolk, beating well after each addition, until well combined.
2. Combine milk and vanilla in a small jug. In another bowl, sift flour and baking powder with a pinch of salt. Using an electric mixer, add milk mixture alternating with flour mixture until a smooth, soft dough forms; don’t overwork the mixture.
3. Turn dough out onto a lightly floured work surface. Using 1 1/2 tbsp dough for each biscuit, shape into forty 20 cm logs. Fold each log in half, then twist together, pinching the ends to seal.
4. Place biscuits on a lined oven tray, spaced 2 cm apart. Lightly whisk remaining egg yolk with 1 tsp water. Brush biscuits with the egg wash and bake for 12 minutes or until golden. The biscuits will keep in an airtight container for up to 10 days.