I made some cookies this week. I felt the need to tell you all about that after how disastrously my lemon meringue cupcakes went. So here’s the proof:
They’re pretty basic, and you can easily knock some up in about 15-20 minutes I think, though you need to refridgerate them overnight. They are sweet but crunchy, not like shortbread, which some people thought it might be like. Go ahead and try it! They are good for dunking in tea or hot chocolate.
- 80zs caster sugar
- 4ozs margarine or butter
- 1 egg
- 1 tsp vanilla essence or extract
- 120zs plain flour (or self-raising flour but don’t use the baking powder)
- 2tsps baking powder
- Cream the sugar and butter/margarine together until soft. Might be a good idea for the butter/margarine to be soft otherwise it’ll take forever (trust me).
- Beat in the egg and vanilla essence/extract.
- Sieve in the plain flour & baking powder (or just self-raising) and work it into the mixture.
- Mix it until you get a yellowy-beige dough. You will need to use your hands for this, don’t worry if it doesn’t feel like it’s coming together, just keep squidging it. Once the fat starts to melt, it’ll stick together more easily. If you get worried, put a few teaspoons of water in there to make the dough a bit wetter, it didn’t seem to mess it up.
- Shape the dough into rolls, like the shape of a packet of biscuits (can you see where this is going?).
- Keep the dough rolls in the fridge for at least a day. I wrapped mine in clingfilm because the fridge stinks.
- Cut into thin slices (about 1cm) and bake on a greased tray at gas mark 5 (190C, 375F) for 7-10 minutes. It doesn’t mess them up if you quickly check inside.
- Leave to cool and then fill your face.
Let me know how you get on!