Realised our classic butter cookies was still in draft and not published on the blog so I had to quickly remedy that!!
What makes these outstanding is the perfect ratio of sugar, butter, and flour. This recipe serves well as a base for other flavour additions, like:
- Cocoa – go with 30% black and 70% dutch cocoa to get the ultimate colour and taste
- Black cocoa – for drama
- Freeze dried fruit powder (lemon, berries)
- Citrus peels
These are buttery enough, but if want something eeeeeeextra (and you aren’t working in a hot kitchen), I dare you to drop the flour amount to 280g. It’ll look very soft, but sliceable after refrigeration. These are unforgettable ones!
Perfect for lunch boxes and gifting.
Ideal home isolation activity.
- 220g butter, unsalted
- 130g caster sugar
- 1 egg
- 1 tsp vanilla paste
- 330g plain flour
- Flavour options: 1 tsp lemon powder, 7g Valrhona cocoa + 3g black cocoa, 10g black cocoa powder, 10g matcha powder
- Cream the butter and sugar together in the bowl of a stand mixer fitted with a paddle attachment, for a few minutes, until light in colour and fluffy. Scrape down sides of the bowl.
- Add the egg and vanilla paste, mix to combine. Scrape down sides of the bowl.
- Pour in the flour and flavour powder of your choice (lemon powder, or black cocoa here) and mix until incorporated.
- Lay out a sheet of cling wrap on a surface. Tip some of the dough onto it and roll the dough into a log. Repeat with the rest.
- For the vanilla flavoured dough, I sprinkled some demerara sugar crystals to cover the logs.
- Roll the log tightly in cling wrap, then chill it in the refrigerator for at least an hour.
- Slice cookie discs of 5-6mm thickness from the chilled logs.
- Place cookies on a baking paper-lined cookie sheet and bake at 180C for 10 minutes or when you spot the golden brown tinge on edges.
- Cool on a wire tray and store in air tight containers.