In a food processor place the sifted flour, sugar, salt and process for a few seconds until combined. This can also be done in a large bowl by mixing with a fork.
Add the butter and process for 10 seconds until a sandy texture is formed (you can also form the texture with a fork or your fingertips).
Place this mixture in a large bowl (if a food processor has been used), add all the seeds and mix with a fork.
Add the egg yolks and egg with the vanilla extract and combine with your hands or a rubber spatula until a smooth dough is formed (it is important not to over-knead).
Wrap the dough in cling film and let it rest in the refrigerator for 1 hour.
Preheat the oven to 180° C. Once the dough has rested, take it out of the fridge and there are two ways to make the biscuits. Roll out the dough on a clean, floured surface until it is about 6 mm thick and cut with a biscuit cutter or biscuit cutter into the shape of your choice as long as it is about 5-6 cm in diameter.
The other way is to roll the biscuit dough into small balls and flatten them a little.
Place the biscuits on a large tray lined with baking paper and bake in the oven for about 15 minutes until lightly browned. The time will depend on the shape, if they are made with a biscuit cutter it will be 10-15 minutes, and if they are made into balls it will be a little longer.
Remove the biscuits from the oven and leave to cool for at least 10 minutes. Enjoy in any way you prefer.
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