Salted vanilla bean cookies
Makes: 18
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Salted vanilla bean cookies
A sprinkle of sea salt adds another dimension to these crunchy, chewy cookies
Makes: 18
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
147Kcal
Fat
5gr
Saturates
3gr
Carbs
21gr
Sugars
14gr
Fibre
0gr
Protein
2gr
Salt
0.6gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 150g light brown sugar
- 75g granulated sugar, plus 2 tbsp extra
- 100g softened butter
- 1 medium egg, plus 1 extra yolk
- 1 tbsp vanilla bean paste
- 200g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp cornflour
- 1 tsp sea salt flakes
Step by step
- Line two large baking trays. Beat the light brown sugar, 75g of granulated sugar and butter together until light and fluffy. Add the egg, extra yolk and vanilla and beat until just combined, then carefully fold in the flour, bicarb, cornflour and sea salt. When you have a slightly sticky dough, shape this into 18 balls and roll in the extra granulated sugar to coat lightly. Transfer to the baking trays, making sure you space them out, as they will spread a lot in baking. Chill for at least 30 minutes. The balls can also be frozen.
- Preheat the oven to 180°C, fan 160°C, gas 4. Bake the cookies for 12 minutes, until golden brown (or about 14 minutes from frozen). Leave to cool on the baking trays for 5 minutes, then transfer to a wire rack to cool completely. Store for up to 5 days in an airtight container.
