- flour - 3 cups
- sugar - 2/3 Cups
- baking powder - 5 teaspoons
- salt - 1/4 teaspoonfuls (plus a pinch in the glaze)
- chilled unsalted butter - 220 Grams
- big egg - 1 piece
- thick cream - 3/4 Cups (or more, if necessary)
- vanilla pod - 2 pieces (plus 1 in the glaze)
- sifted sugar powder - 5 cups (glaze)
- milk - 1/2 cup (or more, (if necessary) in the glaze)
1. Preheat the oven to 175 degrees. Line the baking tray with parchment paper or silicone mats. Cut the vanilla pod in half along and scrape off all the seeds. Stir with cream and set aside for 15 minutes. 2. Sift together the flour, sugar, baking powder and salt. Add chopped butter and chop it with a dough cutter or two knives until the mixture looks like crumbs. 3. Beat the egg in a separate bowl and mix with cream with a fork. 4. Pour the resulting mass into the flour mix and gently mix with a fork. Put the dough on a floured surface. The mixture will be rather loose. 5. Using a rolling pin, roll the dough into a rectangle about 1 cm thick. Trim the edges of the rectangle, making them even. With a sharp knife, cut the rectangle into 12 symmetrical squares or rectangles. Next, cut each square / rectangle in half diagonally to make two triangles. 6. Lay the triangles on a baking tray and bake for 18 minutes until golden brown. Allow to cool for 15 minutes on a baking sheet, and then put on a rack and allow to cool completely. 7. To make the glaze, cut the vanilla pod along the half and scrape the seeds. Stir the seeds with milk and let stand for a while. Mix sugar powder with milk, adding more sugar powder or milk, if necessary, to get the right consistency. Beat the frosting until smooth. 8. Dip the cooled biscuits into the vanilla glaze and lay them on the counter. Allow the glaze to freeze for 1 hour.
Servings: 12