There are some times when you really fancy a biscuit, but someone (never you, of course) has eaten the last one. Never fear, I am flying to the rescue!
This recipe is actually from Rachel Allen’s book “Bake” and is perfect because I can make a batch of cookie dough on a boring Sunday afternoon and either bake the biccies straight away, or roll it into a sausage shape and either leave it in the fridge, wrapped in cling film, for up to two weeks, or freeze it for a couple of months. Also, because it’s so simple, it is perfect to make with children, and you can always jazz the recipe up with the flavours of your choice. I hope you enjoy them!
Ingredients
225g/8oz softened butter
110g/4oz caster sugar
275g/10oz plain flour
Ground spices or finely grated zest, or flavourings of your choice
Method
- Preheat the oven to 170c/325f/gas mark 3
- Cream the butter in a large bowl or food mixer until soft. Add the sugar and beat until the mixture is light and fluffy.
- Sift in the flour and the spices, zest or flavourings and bring the mixture together to form a dough.
- Using your hands, roll the dough into walnut-sized balls and place them slightly apart on a baking tray (no need to grease or line). Flatten them slightly with the back of a damp fork and bake in the oven for 13-15 minutes or until they are light golden brown and slightly firm on top.
- Carefully transfer the cookies to a wire rack to cool.
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Witch Hazel's Kitchen 