italian vanilla breakfast biscuits

These crunchy vanilla biscuits are eaten with a coffee at breakfast time and are very vanillary and crunchy and delicious dipped in the coffee. They are not too sweet and great to make with kids. You can also add the zest of a lemon if you fancy.


Makes about 20 biscuits


  • 1 large egg
  • 1/4 cup of mild olive oil or soft butter
  • 1/4 cup of milk or plant based milk
  • 3/4 cup of icing sugar (plus more for later)
  • 2 and 1/4 cups of plain flour
  • 2 tsp of baking powder 
  • 1 teaspoon of vanilla essence
  • 1/4 tsp salt


Sift the flour, salt and baking powder and set aside. Preheat the oven to 180c (350 f) and line a large baking tray with parchment paper and set aside.

Whisk the egg till frothy and add icing sugar and mix till smooth.  Add the oil, milk and vanilla and whisk for till they are all combined. Now add the flour mixture and stir with a wooden spoon till it starts to fiery a dough. Tip out onto a work surface and knead till smooth. Don’t over work it or it will become tough.

Roll the dough into long thin ropes and coat with icing sugar, cut into four inch lengths and place on the baking tray in a twirly shape. Bake for about 8 minutes and then dust with more icing sugar and leave to cool. Serve one or two with your morning coffee. 

Keep them stored in an airtight tin for a few days. 

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