(This recipe will yield about 2 dozen cookies). In an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy.
Cool on a wire rack for as long as you can resist eating them, lovely when eaten still warm!ġ - Flavours - Add any flavours you like to these cookies eg Chocolate pieces, Sultanas, Lemon rind/juice, lumps of crushed sweets eg Crunchie bars etc Be experimental!Ģ - If you don’t have cutters just form balls with your hands and squash onto the baking tray with a fork. When I roll my dough out to approximately inch in thickness and use a pretty medium sized cookie cutter. This is my go-to basic sugar cookie recipe.Bake at 180C (Gas 4) for 15 - 20 mins depending on thickness, until just starting to go golden and firm.Stamp out shapes with cutters and place on a greased baking tray or baking paper.Roll dough out to 1/4 inch (1/2 cm) thick using a rolling pin on a floured surface.Wrap in clingflim or plastic bag and chill for 30 mins or until needed Perfect for making cookie dough that rolls and bakes into perfect cookies for decorating.Keep mixing until it comes together to form a ball (add a splash of water to help this if necessary).Bake in the preheated oven until edges are golden, 8 to 10 minutes. Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Pulse until you have a breadcrumb mixture (or rub together with your hands if using a bowl) Beat sugar and butter together in a large bowl with an electric mixer until smooth.Put flour, sugar and salt in a food processor (or bowl if you don’t have one).
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