Easy Cookies
These delightful cookies are a perfect treat for any occasion. The combination of buttery, sweet dough with the crunch of nuts and the burst of chocolate creates a heavenly mix of flavors and textures. Follow these simple steps to create your own batch of delicious cookies that are sure to be a hit with friends and family.
— Constant Cookbook
Ingredients
- 250g/9oz unsalted butter
- 150g/5oz golden granulated sugar
- 2-3 drops vanilla extract
- 1 free-range egg
- 220g/½lb plain flour
- 1 tsp baking powder
- pinch salt
- 1-2 handfuls chocolate
- 1-2 handfuls nuts (such as peanuts, macadamia
- 1-2 handfuls crystallised ginger
Instructions
- In a large bowl, beat together the butter and sugar until pale, fluffy and well combined.
- Beat in the vanilla extract and beaten egg, a little at a time, until well combined.
- Sift the flour, baking powder and salt into the bowl and mix well until smooth and combined.
- Lay a large sheet of cling film (approx 30cm/12in square) onto a work surface and pour the cookie batter into the middle of it.
- Bring the far edge of the cling film over the cookie batter and towards you, then use the side of a palette knife to press the batter against the length of cling film. Wrap the cling film around the dough to form a sausage shape 7â8cm/3â4in wide. Twist the ends to secure and chill in the fridge for one hour, or until firm. (NB: At this stage, the cookie dough can be frozen until needed.)
- Preheat the oven to 200C/180 Fan/Gas 6.
- When the cookie dough is firm, cut 1cm/½in slices from it and arrange them on a baking tray with enough space around each to allow for the mixture spreading.
- The cookies can be cooked as they are. Alternatively, sprinkle over toppings of your choice, such as chocolate chips, nuts or crystallised ginger before cooking.
- Transfer the cookies to the oven and bake for 8â10 minutes, or until the edges are pale golden-brown.
- Set the cookies aside for 1â2 minutes, then transfer to a wire rack to cool.
Cook Time
2H
Prep Time
PT30M
Yield
Makes 30
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