About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
1h00

sweet cookies that keep really well in the freezer
I made these cookies for Father’s Day (the reason I was in Thanet and couldn’t spend hours pouring over Emin’s work). At the last moment I found out that I was out of vanilla, so I substituted with cinnamon, which tasted delicious when dunked in tea. I also couldn’t help myself, so I threw in a handful of the butterscotch chips I received in my Food Penpal box (thanks again Nic!).

The recipe says it makes 12-15 cookies, which must be about the size of a dinner plate each! I made 30, each a little bigger than their Maryland counterparts, and still have 2/3rds of the dough in my freezer.

Posted by BAKE from London, United Kingdom • Published See BAKE 's 7 projects »
PrintEmbed
  • Step 1

    Preheat the oven to 190C and line 2 baking trays with parchment paper.

  • Step 2

    In one bowl combine your dry ingredients and give a quick stir to combine.

  • Step 3

    In a bowl with a mixer, beat together the butter and sugar.

  • Step 4

    When creamed together add 1 tbsp of the flour mixture.

  • Step 5

    Slowly beat the 2 eggs into the butter mixture.

  • Step 6

    Gradually beat in the flour and then stir in the chocolate.

  • Step 7

    Turn out the mixture onto a floured work surface and lightly knead for a few seconds until the mixture finishes coming together.

  • Step 8

    Cut into thirds, and roll each third into a sausage.

  • Step 9

    If baking straight away slice and place on a baking tray, widely spaced. Bake for 8 minutes.

  • Step 10

    Wrap the remaining thirds in clingfilm and then freeze or refrigerate until needed.

Made this project? Share your version »

Comments