Homemade Vanilla Extract

Vanilla extract is really simple to make, the only thing is that you have to wait a few weeks before you can use it, but its really worth it money-wise compared to commercial extracts. There are only two ingredients, the vanilla pods and spirit alcohol. The traditional alcohol to use is vodka, but other spirits have their benefits. I use dark rum as I think it adds something to the flavour, but you could use brandy or whisky as well.

1) Cut open three vanilla pods length ways, and cut into halves or thirds so that they will be submerged by the liquid.
2) Cover with about 240ml of your chosen alcohol in a sealable jar or bottle and replace the lid tightly.
3) Shake occasionally and leave for about two months before using. You can top up with alcohol every so often to prolong it, and it will keep for years. Your home-made extract will be stronger than shop-bought ones, so use sparingly. Click on the label below to find recipes with vanilla.

Lavender & Vanilla Butter Biscuits

This is a lovely recipe with a delicate, yet distinct flavour. The lavender comes through, without being bitter, and is softened by the vanilla.

YOU WILL NEED:
75g/3oz caster sugar
seeds from one vanilla pod
175g/6oz butter, softened
175g/6oz plain flour
75g/3oz cornflour
2 1/2 tsp dried lavender flowers
2 tbsp caster sugar, for dusting

METHOD:
1) Set the oven at 170 C/325 F/gas 3, and grease two baking trays. You will need a cooling wrack.
2) For best results mix the sugar with the vanilla in advance (overnight), but the recipe will work if you do it before baking. Place the butter and flavoured sugar together in a bowl and mix well.
3) Sift the two flours, add the lavender and blend with the butter mixture to form a soft dough.
4) Place the dough on a lightly floured surface, knead gently and roll out. Cut out shapes with cutters, and place each biscuit on the baking tray. Prick lightly with a fork.
5) Bake for 15 minutes. Cool on the tray for a few minutes before moving to the wire wrack. Sprinkle with caster sugar.