Vanilla Friands
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
These vanilla friands are one of my favorite quick treats to whip up when I'm craving something sweet but don't want to spend all afternoon baking. With a total time of just 45 minutes from start to finish, they come together so easily and use pantry staples you probably already have on hand. The butter in this recipe provides fat soluble vitamins that help your body absorb nutrients better, plus it gives these little cakes their wonderfully tender crumb. They're perfect for a simple dessert, afternoon snack, or even a modest gift for friends, and honestly, they're so affordable to make that you can justify baking them on any ordinary Tuesday.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 gconfectioner's sugar
- 100 gunsalted butter
- 100 ggranulated sugar
- 1 egglarge egg
- 1 mLvanilla extract
- 6 gbaking powder
- 3 gsalt
- 50 mLunsalted milk
Detail level
Instructions
- 1
Preheat your oven to 160°C (320°F). Line a baking sheet with parchment paper or a silicone mat.
Tip: For an extra-crispy cookie, bake for 30 minutes.
- 2
In a medium bowl, whisk together the flour, confectioner's sugar, baking powder, and salt.
Tip: Make sure to sift the flour before measuring.
- 3
In a large bowl, use an electric mixer to cream together the butter and granulated sugar until light and fluffy.
Tip: Add the vanilla extract after 2 minutes of creaming.
- 4
Beat in the large egg until fully incorporated.
Tip: Make sure the egg is fully beaten before adding the flour mixture.
- 5
Gradually add the flour mixture to the wet ingredients, beating until just combined.
Tip: Be careful not to overmix.
- 6
Add the unsalted milk, starting with 25mL and adding more as needed, until the dough reaches the desired consistency.
Tip: The dough should be slightly sticky but hold its shape when formed into a ball.
- 7
Transfer the dough to a piping bag fitted with a large round tip.
Tip: Twist the top of the bag to remove any air pockets.
- 8
Pipe the dough into 5cm (2-inch) long, 1.5cm (0.6-inch) wide strips onto the prepared baking sheet.
Tip: Leave 2cm (0.8-inch) of space between each cookie.
- 9
Bake for 20-25 minutes, or until the edges are lightly golden.
Tip: Remove from the oven when still slightly soft to the touch.
- 10
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tip: Store in an airtight container for up to 3 days.
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