Our monthly columnist shares her baking secrets with recipes just like Nana used to make. This month: ‘As You Like Them’ Cookies
A funny name for cookies you may think, but they are so named for two reasons. The first is that you can develop the basic dough recipe into many different flavours. The second reason is that the uncooked dough can be kept in the fridge for up to a week. You can slice as many cookies as you require, which means you can always have fresh, crisp cookies to hand – especially if guests arrive unexpectedly. The one downside of making these lovely cookies is that you have to be patient – they have to “rest” in the fridge overnight.
I have given you the basic dough recipe together with suggestions for other flavours, but you can be adventurous and experiment with other flavours. The chocolate chip is a favourite in my household!
- 200g plain flour
- 1 level teaspoon baking powder
- 100g butter, or margarine if you prefer
- 150g caster sugar
- 1 level teaspoon vanilla essence
- 1 medium egg beaten
Flavourings – all to be added at Step 3
Choc-Chip : Add 50g choc chips
Ginger : Omit vanilla and add 1tsp ground ginger & ½ tsp mixed spice
Orange / Lemon : Omit vanilla and add finely grated orange or lemon rind
Nut : Add 50g finely chopped walnuts
Spicy : Omit vanilla add 2 level tsp mixed spice
Coconut : Add 50g desiccated coconut
Raisin : Add 50g very finely chopped raisins
- Add flour and baking powder into a bowl.
- Rub in butter until mixture resembles fine breadcrumbs.
- Add sugar and vanilla essence and the beaten egg.
- Mix together (best to use your hands to bring the dough together).
- Shape into a long sausage.
- Wrap the “sausage” in cling film and twist ends. Roll back and forth until “sausage” is evenly shaped around 5cm/2in diameter.
- Put in the fridge overnight to rest and become firm.
- This quantity makes approx. 50-60 rounds. Slice rounds thinly (however many you require) and place well apart on a greased baking tray (they spread).
- Place in oven 190°C/375°F or Gas Mark 5 for 10 to 12 mins or until pale gold. Cool on a wire rack and store in an airtight container.
- Store any remaining uncooked dough in the fridge for up to a week.