Posted July 2, 2012 by Sam in Recipes

Vanilla Crumblies

Vanilla Crumblies We are all big vanilla fans at home so I get through a fair amount of the good stuff, either extract or my new love the vanilla bean paste mmmmmmmm.

A few months back I made pinenut cookies (pignoli) and I loved them but Gav & Frey were not so keen so I thought I’d make a similar thing but with vanilla.


Vanilla Crumblies overviewThey are so delicious and really easy to make. The vanilla content is up to you but I like things real vanillary, so just adjust according to your taste. The texture is like a fine shortbread biscuit so I felt this name was appropriate!

Vanilla Crumblies

225g soft butter/spread

65g icing sugar

1-1.5 tbsp vanilla extract/bean paste (Depends how vanillary you want them)

320g plain flour sieved

A small bowl with icing sugar for dusting after baking

Makes about 40

Vanilla crumblies Dough


Cream the butter & sugar together until light & fluffy. Add in the rest of the ingredients (but not the bowl of icing sugar for dusting later) and mix until well combined. Bring together in one big ball of dough and wrap in clingfilm and place in the fridge for at least 30 minutes. You can make this a few days ahead then bake as needed.



Vanilla crumblies dustingWhen you are ready to bake preheat the oven 180°C(fan 160°C). Grease or line baking trays. Roll small piece of dough into a ball (mine were about 1.5 heaped teaspoons) and place on the baking tray, they only spread a little so 12 on a standard size tray is fine. Bake for 15-20 minutes.


Vanilla Crumblies row





The tops will be pale but the bottoms should be a nice golden brown. Place the whole tray on a cooling rack for 5-10 minutes then roll each cookie in icing sugar and place on the cooling rack.

They will keep in a tin for a few days, if they last that long! Enjoy ♥





Vanilla crumblies 1