Easy to make and ideal for afternoon tea.
These delicate cookies use only a few ingredients but taste delicious. I especially love the light, buttery texture.
You can easily adapt the flavourings and also make a larger batch if required. I used mini milk chocolate chips but the possibilities are almost endless – dried cranberries, chopped nuts, white chocolate, vanilla, sprinkles, etc 🙂
Don’t worry if the mixture looks too dry once you add the flour – the heat of your hands will bring it together to form the cookie dough.
Ingredients – makes about 16 cookies:
- 125g/4.5 oz unsalted butter, softened
- 1/2 cup icing (powdered) sugar, sifted if necessary
- 1 and 1/4 cups plain flour
- 1/4 cup mini chocolate chips
- 1/2 teaspoon vanilla extract
- Put the butter and icing sugar into a large bowl then beat together until pale and creamy. (You can use your electric mixer to do this, if you have one, but be sure to start the mixer on a slow speed or your kitchen will be decorated with icing sugar.)
- Gradually fold in the flour, then stir in the chocolate chips and vanilla. The mixture will look dry and crumbly at this point, but don’t worry.
- Place a large piece of baking paper on your kitchen bench and tip the cookie mixture onto the paper.
- Use your clean hands to form the mixture into a dough, then use the baking paper to help form the dough into a log shape. Try to get the log to be evenly shaped as your biscuits will retain this shape when baked.
- Wrap the dough log in cling wrap and place in the fridge for an hour to firm.
- Heat your oven to 180C/160C fan forced/350F and line two baking trays with baking paper.
- Remove the cooled dough log from the fridge and use a sharp knife to cut thin slices. If any slices crumble a little just use your hands to re-form them.
- Place the slices onto the prepared baking trays.
- Bake for about 15 minutes until just turning lightly golden.
- Remove from the oven and transfer the baking paper containing the cookies to two wire racks to cool.
- Once cooled, serve and enjoy!