200g butter or block margarine
200g caster sugar
400g plain flour
Stand Mixer Method (Use "K" beater)
- Cream together butter or margarine and sugar. Just until they are mixed, if you over mix them, they are more likely to spread when you bake them.
- Add the egg and any flavouring you are using and mix again.
- Add in the flour. (If you have time you should probably sift it first, I don't usually bother as flours are usually lump free)
- Keep beating, the mixture will turn into breadcrumbs, keep mixing until the bread crumbs start to clump together.
Bake at 180*C for 6 to 10 minutes, the larger the cookie, the longer the bake time.
A few pointers
Take a couple of good handfuls of the mix to roll out at a time as you don't want to re-roll more than two or three times.
You will need to press / knead the mixture together a little before you roll.
It is a good idea (but not essential) to use 5 mm marzipan rollers or Rolling Pin Guides to ensure that your cookies are all the same depth. I like to use the Wilton Rolling pin and guides. You can get both from ebay or amazon
Put baking paper or reusable sheets on your baking trays.
If you have time pop them in the freezer or fridge for around half an hour before baking This helps stop them from spreading when you cook them