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Written by Liz Edmiston
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These cookies are ideal for busy moms, as once you have made the roll of dough, keep it in the fridge and cut off and bake as many biscuits as you need.These are a plain cookie, but add a few extra ingredients, and you can produce a wide variety of tastes.
Ingredients
- 4 oz / 100g of butter or margarine
- 4 oz / 100g sugar, preferably castor sugar
- 2 eggs
- 2 teaspoons of vanilla essence
- 12 oz / 350 g plain flour
- 1 teaspoon of salt
Method
- Cream the fat and sugar together in a large bowl until the mixture is soft and fluffy.
- Beat in the eggs one at a time, adding a little of the flour each time to prevent curdling.
- Add the vanilla essence and mix lightly
- Combine the flour and salt, and then add this gradually to the mixture. The cookie dough should be soft enough to shape easily. If it is too soft and sticky, add a little more flour.
- Roll out the dough on a lightly floured surface into a “sausage” shape about 2 inches thick and 8 inches long. Wrap in clingfilm or foil and leave in the fridge for at least an hour, preferably overnight. You can store the dough like this for up to 3 days, cutting and baking cookies as you need them.
- When ready to bake the cookies, slice the dough into rounds approximately ¼ inch thick, and place on a lightly greased baking tray.
- Bake for around 10 minutes until golden brown, at around 190 ºC / 375 ºF / gas mark 5.
- Remove from the oven and leave to cool.
For a change, try leaving out the vanilla, and using only 2oz butter plus 2oz peanut butter for a nutty cookie. Or omit the vanila and use the grated rind of a lemon for lemon cookies. My kids love them with a few raisins and almonds. You will soon find your favourite.
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Recipes 
