Crisp and delicate, these small rounds melt on the tongue and make an elegant afternoon treat served with a comforting tea or coffee. Beautifully flecked with vanilla bean seeds, you’ll find yourself reaching for more than one.

15 min
5 min


  1. 50g butter, softened
  2. ¼ cup (55g) caster sugar
  3. 1 large egg white, lightly beaten
  4. 1 tsp Queen Vanilla Bean Paste
  5. ¼ cup (40g) plain four
  6. Icing sugar, to dust


  1. Step 1

    Preheat oven to 200C (fan forced). Grease oven trays and line with baking paper.

  2. Step 2

    Beat butter and sugar until pale and fluffy, about 2 minutes. Add egg white and Vanilla Bean Paste and mix until combined. Sift in flour and stir to combine.

  3. Step 3

    Drop level teaspoons of batter 5cm apart on baking trays. Press down on batter with the back of a spoon to spread into even circles. Bake in middle of oven until just golden around edges, about 5 minutes. Cool on trays. Dust with icing sugar to serve.

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