Whether it’s a pod, a paste or an extract, vanilla is a magical ingredient that should be in every cook’s sweet pantry
SALTED VANILLA BEAN COOKIES
MAKES 18 V (freeze cookies uncooked)
HANDS-ON TIME 15 mins
TOTAL TIME 30 mins, plus chilling and cooling
◆ 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
1 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.
2 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.
PER COOKIE
147cals; 5g fat (3g sat fat); 2g protein; 0g fibre; 21g carbs (of which 14g sugars); 0.6g salt
VANILLA CREAM BUN CAKE
SERVES 8 V
HANDS-ON TIME 25 mins
TOTAL TIME 1 hr 5 mins, plus rising and cooling
◆ 350ml semi-skimmed milk
◆ 50g butter
◆ 4 tbsp caster sugar
◆ 2 tsp vanilla extract
◆ 500g strong white flour
◆ 1 x 7g sachet active dried yeast
◆ ½ tsp fine sea salt
◆ oil, to grease
◆ 1 medium egg, beaten
◆ icing sugar, to dust
For the filling
◆ 200ml milk
◆ 1 vanilla pod
◆ 1 medium egg, plus 1 extra yolk
◆ 35g caster sugar
◆ 20g cornflour
◆ 300ml double cream
1 Put the milk in a saucepan and heat until just steaming. Add the butter and leave to melt. Stir through the caster sugar and vanilla extract. Set aside until lukewarm.
2 Put the flour in a freestanding mixer with a dough hook attached. Add the yeast and salt in separate areas. Make a well in the middle and add the buttery milk mixture. Turn on the mixer and mix for 3-4 minutes, until you have a smooth, sticky dough. Transfer to an oiled bowl and leave to rise for a couple of hours, or until doubled. 3 Oil a 20cm-diameter springform tin and tip out the risen dou
