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!
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.
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.