Mix the softened butter and 140g caster sugar together in a large bowl using a spoon. Add the egg yolk and vanilla and stir until mixed.
Add the flour and stir until all the ingredients are combined and stick together to form a dough.
Cover and refrigerate for about 30 minutes until quite firm. Roll out the dough on a well floured surface to about 5mm thickness. Cut out the Freddo shapes using the outer cutter and place on baking sheets lined with non stick baking paper. Gently press the patterned Freddo cutter into each biscuit, making sure to make enough of an indentation without going all the way through. Re-roll any off cuts and repeat. If liked, dust the biscuits lightly with a little caster sugar.
Bake at 180 C/160C fan /gas mark 4 for 10-12 minutes or until the edges are just beginning to brown. Allow to cool before serving. Can be stored in an airtight container for up to three days.
Ingredient for 30
250 g butter
140 g caster sugar plus a little extra for dusting
1 egg yolk
2 tsp vanilla essence
300 g plain flour
% of your Guideline Daily Amount (GDA) . To be enjoyed as part of a healthy, active lifestyle.