This recipe produces a light fluffy not too sweet biscuit. While there are a lot of recipes out their that do not require you to chill the dough, we prefer the chilled method. The chilled method means the cookies hold their shape better and you can use cookie cutters with finer details like a spider. That extra 30 minutes or if you can afford it an hour is worth it when working with cookie cutters with fine details.
- 125g Butter
- ½ Cup Caster Sugar
- 1 Egg
- 1 ¾ Cups Plain Flour
- Cream butter, sugar, and vanilla essence (or flavouring) together until light and fluffy.
- Add an egg and beat well.
- Add sifted flour into the creamed mixture. Using hands, press the mixture together to form a soft dough.
- Turn onto a lightly floured surface; knead for 2 minutes or until smooth.
- Cover the dough with plastic wrap and refrigerate for 30 minutes (or an hour if time permits).
- Turn out onto a lightly floured board. Knead lightly.
- Roll dough out to 5mm thickness. Cut out shapes using your cookie cutters.
- Place on a greased oven tray. Bake at 180°C for 10 - 15 minutes or until pale golden.
|Chocolate Cookies||Add 2 tbls cocoa when sifting flour.|
|Orange Cookies||Add 1 tsp grated orange rind to creamed mixture.|
|Lemon Cookies||Add 2 tsps grated lemon rind to creamed mixture.|
|Spice Cookies||Add 2 tsps mixed spice when sifting flour.|