I don’t know where this recipe originally came from but who’s ever it is “Thank You”. It makes the most delicious cookies that don’t spread.
These have a delicious flavour and can also be flavoured with lemon essence, almond essence, fresh lemon rind or what ever your favourite flavours are.
RECIPE
1 cup sugar (200grams)
1 cup butter unsalted, chilled and cut into cubes (225g)
1 teaspoon vanilla extract (or your chosen flavour)
1 large, 70gram egg
1/2 teaspoon salt
3 cups sifted all purpose (plain) flour (360grams)
Pre heat oven to 160 degrees celsius or 150 degrees celsius for fan forced oven.
I use a hand mixer and cream the butter and sugar together for approximately 3 minutes, do not over mix as this can lead to spreading of the cookies when being baked.
Beat in egg and vanilla extract. Gradually add in the salt and sifted flour a little at a time. Mix until the dough is well mixed and coming away from the bowl. Lightly knead on a lightly floured bench.
Halve the dough, shape into a circular disk and wrap in cling wrap and let rest in the fridge for 20 minutes.
Dough is then ready to be rolled to desired thickness and cut out cookie shapes.
Press the stainless steel cookie cutter straight down and lift don’t twist the cookie cutter.
I roll my dough out on a lightly floured bench and I lightly flour my rolling pin. I roll my cookie dough 5mm to 6mm thick.
If you have a difficultly with the dough sticking to the bench you can also roll between cling wrap.
Don’t use too much flour when rolling out the dough as the dough can dry out and become crumbly.
I also flour the stainless steel biscuit cutters before I cut out the desired shapes.
I use Glad Bake to line my trays and once the shapes are cut they are placed on the trays allowing plenty of room so the airflow around the cookie allows for even baking. I also bake similar size cookies together. To allow for even cooking.
Once the dough shapes are on the tray I place the trays in the freezer for 15 minutes and then place in the pre heated oven I bake the cookies for 8 to 10 minutes, keep an eye on them you don’t want colour on the biscuit I always check after 6 minutes and turn the trays around and bake until cooked. Remember everyone’s ovens are different you will need to keep checking.
When cookies come out of the oven while they are still warm I use a pallet knife to press around the edges of the cookies and press them in gently if they have spread a little bit. I also use a fondant press the flatten the top of the cookies so they are flat when it comes time to decorate them.
Let cool on the trays before moving to a wire rack to cool completely.
