1 teaspoon Vanilla Essence
2/3 Cup Caster Sugar
2 eggs Beaten
2 teaspoons milk
11/3 cup self raising flour
1 cup plain flour
Beat Butter, vanilla essence and sugar together with an electric mixer until smooth
Add eggs one at a time and beat until just combined.
Stir in milk and both flours.
Mix until you have a soft dough.
Knead the dough on a floured surface until smooth. Cover with Plastic and refridgerate for approx 30 minutes.
Roll dough out between 2 sheets of baking paper until you reach desired thickness.
Cut out shapes using your favorite cookie cutter. Place on a tray lined with baking paper and bake in a moderate oven for approx 10 minutes or until biscuits are firm and browned lightly.
Store in air tight container for up to 1 week or freeze un-iced.