Basic Cookie 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
Servings Prep Time
28cookies 5minutes
Cook Time Passive Time
15minutes 10minutes
Servings Prep Time
28cookies 5minutes
Cook Time Passive Time
15minutes 10minutes
  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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