Friday, August 16, 2013


This is pretty much my go to recipe for cookies, these are not ooey gooey chewy cookies, they have a good snap and are perfect for dunking. Rolled into a log and wrapped tightly it freezes extremely well, meaning you can slice off rounds (with a hot knife) and have fresh biscuits cooked in about 10 minutes, no need to cook up the whole batch at once. Rounds rolled very thin and baked nice and crisp also make a great ice cream sandwich.

100 g butter
200 g sugar
200 g flour
1 egg
1/2 tsp baking powder salt

Cream the butter and sugar until pale light a fluffy, beat in the egg. Sieve in the flour, baking powder and salt, and work into the batter, this is also the perfect time to add any extras such as chopped nuts or chocolate, try not to overwork the dough.

Tear off a large rectangle of cling film and place the dough in a rough log shape in the centre, use the cling film to tightly roll up into an uniform log, a second layer can help. Place either in the freezer for future use or in the fridge for at least half an hour before slicing and baking for about 10 minutes in a preheated 180ºC oven. Cool on a wire rack, well that is if you can wait for them to cool before devouring.

When making cookies for an ice cream sandwich I’ll take a ring mold and press ice cream into it on a sheet of baking paper, then transfer to the freezer. Then slice a round of the cookie dough off and roll out with a rolling pin so it’s a little larger than the ring mold and nice and thin. Cook it just as above, but keep an eye on it as it will cook a little quicker.

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