Butter Cookies


125g butter, softened

1/2 cup caster sugar

1/2 teaspoon vanilla extract

1 egg, at room temperature

2 cups plain flour

1 teaspoon baking powder

1 tablespoon milk


Preheat oven to 180°C. Line 2 baking trays with baking paper.

Using an electric mixer, beat butter, sugar and vanilla in a small bowl until pale and creamy. Add egg and mix until well combined. Sift flour and baking powder over butter mixture. Add milk and stir until just combined.

Using 2 teaspoons of dough at a time, roll dough into balls slightly larger than a rum ball.

Place on baking trays lined with baking paper.

Using a lightly-floured fork, flatten biscuits slightly (allow room for spreading).

Bake for 12 to 15 minutes, swapping trays over in oven after 10 minutes, or until light golden.

Allow to cool on trays for 5 minutes. Transfer to wire racks to cool completely.

Dust with icing sugar. Serve.


LunchBox Tips….

If you love your cookies freshly baked, but want to save yourself some time, you can roll your dough into balls, place them on a tray in the freezer, and when they are frozen place them in a labeled zip lock bag.  You could also just roll the dough into logs, wrap in grease-proof paper, then glad wrap and freeze.  When you want fresh cookies, remove dough from the freezer, thaw, and bake as you normally would.  If you froze in logs you can slice the cookies and bake immediately.