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Ingredients
Variations
Method
1.Preheat oven to moderate, 180°C. Line 2 oven trays with baking paper. In a medium bowl, using an electric mixer, beat butter and sugar until pale and creamy.
2.Gradually add eggs and vanilla, beating well. Lightly fold in flour until well combined.
3.Turn dough out onto a lightly floured surface. Bring mixture together and lightly knead until smooth. Press dough into a disc shape, wrap in plastic wrap and chill for 30 minutes.
4.Shapes: Roll out dough between 2 sheets baking paper until 3-4mm thick. Use a 5cm, flower-shaped cutter to cut biscuits from dough. Place on trays, 2cm apart. Chill 15 minutes. Bake 8-10 minutes. Cool on tray 5 minutes before transferring to wire rack to cool completely.
5.Freezer Cookies: Divide dough into 2 equal pieces. Roll each piece into an even 4cm-thick log. Wrap in plastic wrap, twisting ends to seal. Freeze. When ready to bake, slice into 5mm-thick rounds. Press cut side of biscuit into raw sugar. Place on trays 2cm apart, sugar side facing up. Bake 15-20 minutes, until golden. Cool on tray 5 minutes before transferring to a wire rack to cool completely.
6.Thumbprints: Roll level tablespoons of dough into balls. Place on trays 4cm apart. Using a teaspoon, make indent in centre of each. Fill indents with jam. Bake 12-15 minutes, until golden. Cool on tray 5 minutes before transferring to a wire rack to cool completely.
Slice the cookies you need from your freezer dough, then refreeze the rest for next time. To make chocolate biscuits, you can replace 2 tablespoons self-raising flour with baking cocoa and roll out until 1cm thick. Sandwich the cooled biscuits together with ready-made vanilla frosting (found in the baking aisle of your supermarket).
Note
