Half-dipped biscuits

Prepare a large bowl, add 220 g of plain flour, butter, powdered sugar, egg, and vanilla sugar, and knead everything into a smooth, compact dough (similar to shortbread dough). Wrap the finished dough in cling film, place it in the refrigerator, and let it rest for at least 2 hours.

After resting, take the dough out of the refrigerator, preheat the oven to 180 °C, and line a baking sheet with baking paper.

Flour your work surface with 20 g of flour and, on the floured surface, roll out the dough with a rolling pin into a sheet about 3⁠–⁠4 mm thick.