Vanilla Freezer Biscuits (Cookies, With Variations)

Step 1: Scrape seeds from vanilla bean (they advise you discard the pod but stick it in a canister of sugar and you will soon have vanilla sugar).

Step 2: Beat butter, sugar and bean seeds until pale and creamy using an electric mixer.

Step 3: Add egg and beat until combined.

Step 4: Sift flour over butter mixture and use a wooden spoon, stir to combine.

Step 5: Place dough on a lightly floured surface and divide in half.

Step 6: Using hands shape each half in a 30cm long log.

Step 7: Wrap each log in baking paper, twirling ends to seal.

Step 8: Freeze for 2 hours or until firm.

Step 9: Remove logs from freezer 15 minutes before slicing.

Step 10: Preheat oven to 180 degree C (160 C for fan forced).

Step 11: Line 2 baking trays with baking paper.

Step 12: Remove paper from logs and slice into 1.5cm thick rounds.

Step 13: Place rounds, 3cm apart on prepared trays.

Step 14: Bake for 12 to 14 minutes or until light golden colour.

Step 15: Cool on trays for 5 minutes and transfer to wire rack to cool completely.

Step 16: Dust with icing sugar and serve.

Step 17: You can leave logs in freezer for up to 2 months, thaw for 1 hour before slicing and baking.

Step 18: VARIATIONS.

Step 19: Chocolate chips - Stir 1/2 cup chopped dark chocolate chips at the end of step 4.

Step 20: Pistachio - Stir in 2/3 cups of roughly chopped pistachio kernels at the end of step 4.

Step 21: Citrus - Add 1 tablespoon finely grated lemon or orange rind with vanilla bean seeds in step 2.