Sugar Cookies
Makes about 30 medium-sized or 15 large cookies
Optional flavours
Tip Always bake equally sized cookies together to make sure they cook in the same time. If you mix different sizes, the smaller ones are already cooked when the larger ones are still raw in the middle.
This recipe is adapted from Peggy Porschen’s sugar cookie recipe and may be halved or doubled successfully.
Simple Syrup
1/2 cup white sugar
1/2 cup water
Put in small saucepan over medium heat and stir until all the sugar is dissolved. If sugar is sticking to the sides of the pan, brush sugar crystals with wet brush to incorporate into syrup. When sugar is thoroughly dissolved, boil for a minute or two. Allow to cool and store in an airtight jar in the fridge. Will keep for 2-3 weeks in the fridge. Syrup may be flavoured if preferred. (Vanilla beans, lemon rind and juice, liqueurs etc.)
Makes about 30 medium-sized or 15 large cookies
- 250g unsalted soft butter
- 250g caster sugar
- 2 large eggs, lightly beaten
- 500g plain flour, plus more for dusting
Optional flavours
- For vanilla cookies, add seeds from 1 vanilla pod or 1 tsp vanilla bean paste
- For lemon cookies, add finely grated zest of 1 lemon
- For orange cookies, add finely grated zest of 1 orange
- For chocolate cookies, replace 50g of the plain flour with 50g cocoa powder
- Using an electric mixer with paddle attachment, cream the butter, sugar and chosen flavouring until well mixed and just becoming creamy in texture. Don’t overwork, or the cookies will spread during baking.
- Beat in the egg until well combined. Add the flour and mix on low speed until a dough forms. Gather it into a ball, wrap it in cling film and chill it for at least 1 hour.
- Place the dough on a floured surface and knead it briefly. Using icing spacers, roll it out to an even thickness.
- Use cookie cutters to cut out the desired shapes and, using a palette knife, lay these on a baking tray lined with greaseproof paper. Chill again for about 30 minutes and preheat the oven to 180C/160Cfan/350F/gas 4.
- Bake for 6–10 minutes, depending on size, until golden brown at the edges. Leave to cool on a wire rack. Wrapped in foil or cling film, they will keep well in a cool dry place for up to a month.
Tip Always bake equally sized cookies together to make sure they cook in the same time. If you mix different sizes, the smaller ones are already cooked when the larger ones are still raw in the middle.
This recipe is adapted from Peggy Porschen’s sugar cookie recipe and may be halved or doubled successfully.
Simple Syrup
1/2 cup white sugar
1/2 cup water
Put in small saucepan over medium heat and stir until all the sugar is dissolved. If sugar is sticking to the sides of the pan, brush sugar crystals with wet brush to incorporate into syrup. When sugar is thoroughly dissolved, boil for a minute or two. Allow to cool and store in an airtight jar in the fridge. Will keep for 2-3 weeks in the fridge. Syrup may be flavoured if preferred. (Vanilla beans, lemon rind and juice, liqueurs etc.)