It has been overcast and we found ourselves with a whole day at our disposal; naturally, cookie-baking was in order.
Older Daughter found this recipe while combing through Tumbler. She thought they were shortbread cookies, but in fact, they are the opposite of short: these are rich & buttery but are also chewy.
Here is the recipe which we tweaked for our scale-weighing ease:
- 240 g softened, unsalted butter
- 1 egg
- 1 tsp salt
- 240 g castor sugar
- 1 tsp vanilla
- 240 g all-purpose flour (we added an additional 30g for a total of 270g)
- Turbinado or Raw sugar for dusting (we used Demerara sugar)
- Preheat the oven to 200 degrees centigrade.
- Chill a 9″ by 13″ baking tray in the freezer. Do not grease the pan (trust this instruction – we were doubtful but the cookie will come out with a little jiggling of the edges with a spatula)
- Cream together the butter, egg, salt & sugar.
- Add the vanilla & flour. Mix the dough with your hands
until the mixture holds together in large clumps. If it seems too sticky, add a little extra flour (we added 30g more).
- Using your hands, press the dough out onto the chilled, uncreased baking sheet until it is even (about 1/4″ thick)
- Dust the top of the cookie evenly with the raw sugar (or demerara or turbinado).
- Bake until golden brown (approx 12-15 minutes)
- Remove from oven and cool on a rack for 5-10 minutes.
- Remove the cookie sheet and cut into squares (or in our case, rectangles).
Verdict: Not what we expected but a yummy outcome nevertheless! These will be part of our Christmas baking this year!