By Ilaria Catizone
These cookies have so much going for them… they are versatile, quick and fun to make, they keep well and of course they are delicious!
For 12 cookies you will need:
- 100g of sugar, raw or white will work fine (though I usually just put 75g, as I seem to prefer them a little less sweet than your average punter)
- 100g melted butter
- 1 egg
- 175g of flour- the original recipe calls for just regular white flour but I usually put one third wholemeal, sometimes wheat, sometimes spelt and it seems to work just fine.
To make them, preheat the oven to 180C.
Melt the butter and mix well with the sugar. I use raw sugar and it works well.
Whisk in the egg and finally add the flour. Mix really well. You may need to add more flour until you can handle the dough.
If you have little ones in your life, they may be keen to help out with this recipe – and making the cookies is as fun as playing with playdough!
You can choose to make round cookies or use cookie cutters if you have some. For round cookies, just make balls about the size of a walnut, then flatten them slightly; to make fun shapes, roll the dough out to about half a centimetre thick and cut with cookie cutters. Lay them on an oven tray well-buttered or lined with a silicone mat. Cook for 10-15 minutes or until golden.
You can change the flavour of these cookies in many ways to get a different treat every time. Some ideas that have worked for us are chopped up nuts or seeds, like almonds, walnuts, hazelnuts or sunflower seeds; chocolate chips, lemon or orange rind; half a teaspoon of vanilla extract.
We usually make three times the recipe and keep them in the fridge in an air tight container. They are still yummy up to 10 days later, possibly more, but ours have never made it that long!