Mix the baking powder, flour, the salt, the icing sugar, the eggs, the butter and the vanilla essence toghether. Work well your dough with your hands until it makes a nice, neat ball. Set aside in the fridge covered with a damp cloth for an hour.
Set your oven at 160 degrees Celsius (gas mark 5-6, 320F).
Roll down your dough to about 1cm thickness. Then, using a cutter or a glass, cut the dough into discs. Between each batch, bring the trimmings together, allow to rest for 5 minutes and roll down the dough again and cut more discs. Repeat until all the dough as been used up.
Place your raw biscuits onto a lightly greased baking tray. Brush them with some egg wash and carefully, make few lines on the top of them with a fork.
Bake for 15 minutes.
It is perfect with a glass of cider.
credits photo : Dubarry Stéphane © A.F.Touch-cuisine
