19th December 2014 Helen 11Comment

If I don’t post this Basic Cookie Recipe I may as well apply to be in some sort of biscuit-making witness protection scheme.   Emily from The Nest is waiting not-so-patiently since I posted a snap of some Orange and Chocolate Chip Cookies I made for the knitting group on Facebook. As the days have passed there have been Netflix competitions, Christmas posts and even Coddle but no cookie recipe. So, at last, Emily, this is for you – and although I am sorry for the delay, we both know I like stringing you along at this time of the year!

Cookie Featured Image

Now after all that waiting, it’s embarrassingly easy. The basic recipe is literally three ingredients, and on it’s own makes for a really delicious buttery cookie (or as I actually prefer, biscuit).  The best thing about it though is the endless tweaks and variations you can make.  Get the basic dough and cookie right and you can literally try any flavour combination.

This is my go-to recipe. I normally make double, sometimes splitting the batch before adding flavours and then roll the dough into a long sausage shape, well sealed in either tin foil or grease proof paper, and keep it in the fridge for 2 weeks or in the freezer for a few months. When I need to make a batch then I just slice however many slices off the roll and bung them in the oven, and about 12 minutes later there’s a fresh batch of cookies.

In terms of shaping the dough, even when I’m making cookies straight away I find it easier to shape the dough into the long sausage, put it in the freezer for ten minutes to harden and then slice off the individual cookies.  I found this is the simplest way to make them all roughly the same size and also to make them fast.  Of course, you can roll individual balls and flatten them slightly onto the tray, or roll it out and use cookie cutters, but this is the way I find easiest.

Basic Cookie Collage

The only caution I’d give on these is to watch the cooking time.  When the edges start to colour (about 12 minutes in my oven) take them out.  They’ll feel very soft but as they cool in the space of just a minute or two, they harden, and can be whisked off onto a cooling rack. Because you need to get that short cooking time right, I’d suggest play around with uncoloured dough first before venturing off to cocoa coloured double chocolate ones.

Anyway, the Basic Cookie Recipe is here at last and seems an auspicious time to test these new little recipe cards out.

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Basic Cookie Recipe
Print Recipe
A great basic butter cookie which cook in no time, are easily made in advance and can be added to for endless combinations of yummy cookies. From www.thebusymamas.ie
Servings Prep Time
28 cookies 5 minutes
Cook Time Passive Time
15 minutes 10 minutes
Servings Prep Time
28 cookies 5 minutes
Cook Time Passive Time
15 minutes 10 minutes
Basic Cookie Recipe
Print Recipe
A great basic butter cookie which cook in no time, are easily made in advance and can be added to for endless combinations of yummy cookies. From www.thebusymamas.ie
Servings Prep Time
28 cookies 5 minutes
Cook Time Passive Time
15 minutes 10 minutes
Servings Prep Time
28 cookies 5 minutes
Cook Time Passive Time
15 minutes 10 minutes
Ingredients
Servings: cookies
Instructions
  1. Preheat oven to 160C (fan) / 170C conventional oven.
  2. Using a paddle attachment on a food mixer, cream the butter until soft. Add the sugar and beat until light and fluffy.
  3. Sift the flour and add one spoon at a time to form a dough.
  4. Tip the dough out onto a large sheet of greeseproof paper (say 30cm long) and create a long sausage shape about 4cm in diameter, by gently prodding and rolling it. Wrap in the paper and twist the ends closed. Put into the freezer for ten minutes to firm up.
  5. Remove dough from the freezer and uncover. Slice off into 1cm thick slices and cook on a baking tray (no need to cover or grease) and place in a preheated over.
  6. Check from about 11 minutes but cook for between 12 and 15 minutes until the outer edges of the cookies are a light golden brown.
  7. Remove the tray from the oven and allow to firm for a minute or two and immediately remove using a pallet knife to cool on a wire rack.
Recipe Notes

And the variations are endless. Just add these dry ingredients, or any you like yourself, as you add the flour:

  • Orange and Chocolate: add three drops of orange essence and 75g of dark / milk chocolate chips (or just chopped chocolate)
  • Lemon and Poppyseed: add two to four drops of lemon essence and 2 tablespoons of poppyseeds.
  • Chocolate Chip: add 75g milk chocolate chips.
  • Double Chocolate Chip: add 50g good quality cocoa powder reducing the flour to 250g, and add 100g dark chocolate chips.
  • Vanilla and Cranberries: add 1 teaspoon of vanilla paste (or 1 tsp of vanilla essence) and 50g roughly chopped cranberries.
  • Cranberry and White Chocolate: add 50g roughly chopped cranberries and 75g roughly chopped white chocolate.
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11 thoughts on “Basic Cookie Recipe with optional flavours – easily made, very easily eaten

  1. So simple, thanks! This is our next (and every from now on, forever) baking project. Weirdly, I actually have a selection of essences and will try out some of your flavours. And I think the idea of a “biscuit-making witness protection scheme” is brilliant and must be set up immediately!

    1. Oh I’m an essence fan Joanna – particularly lemon and orange. So handy!
      Make a double batch and keep half the dough in the fridge and you’ll have lots on hand over the holidays

    1. Do not fear!!! You can make it with the beater too. Just cream the butter and sugar and mix the flour in til combined. It might take a few minutes longer but it’ll be grand. Don’t be tempted to melt the butter or the dough won’t come together- just have it at room temperature

  2. I’m back here again looking for this recipe!! The orange chocolate one sounds perfect for this time of year (I’m scouring your blog for *all* your good ideas 😀 )

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