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Cookies - Coggle Diagram
Cookies
Method
1 - In a large bowl, beat together the butter and sugar until pale, fluffy and well combined.
2 - Beat in the vanilla extract and beaten egg, a little at a time, until well combined.
3 - Sift the flour, baking powder and salt into the bowl and mix well until smooth and combined.
4 - 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
5 - 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 7–8cm/3–4in 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.)
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7 - 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.
8 - 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.
9 - Transfer the cookies to the oven and bake for 8–10 minutes, or until the edges are pale golden-brown.
10 - Set the cookies aside for 1–2 minutes, then transfer to a wire rack to cool.
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