Vanilla - Vanilla Glazed Biscuits

The biscuits are adapted from the Be-Ro Home Baked Recipes 41st edition's "Rich Iced Biscuits", but I made them dairy-free.

110g butter or alternative lactose-free spread (I used Bertolli spread) 225g plain flour 110g white sugar 2 tbsp rice milk (almond milk might give it a marzipan taste) 1 egg, beaten 1 vanilla bean (I used bourbon pods)

Rub butter and flour together or blitz in a food processor until you get fine crumbs. Stir in sugar, then add milk, egg, and 3/4 of the seeds from the bean. My dough was really wet, so I put it in the fridge for an hour, and it was still too wet, so I formed it into a chunky log, wrapped it in cling film, and put it in the icebox for an hour. If you're not overenthusiastic with the liquid, you can probably roll them straight out and make pretty shapes.

Preheat the oven to 160C (fan--conventional ovens heat to 180C). Slice the biscuits about 1/4" thick and put them on parchment paper on a baking tray. Bake for 14-17 minutes because your oven is fickle, rotating halfway through because your oven cooks unevenly. Cool them wherever you can because who even has space for a wire rack.

Glaze based on http://thepioneerwoman.com/cooking/petite-vanilla-bean-scones/

I didn't measure this, but it's essentially just the remains of the vanilla bean steeped in enough rice milk to make a glacé icing with icing sugar. Drink the excess rice milk because it's amazing.