Vanilla Sugar Cookies
Celebrity Chefs ask us to ‘Bake and Share’ this National Baking Week
National Baking Week (17th-23rd October 2011) gives us the perfect opportunity to spread the love by baking as many delicious cakes, cookies and desserts as we can, to share with as many people as possible. Vanilla extract specialist - Nielsen-Massey, an official National Baking Week partner (for the third year running), encourages Brits to ‘Bake and Share’ this year.
To celebrate National Baking Week and to demonstrate how important it is to use high quality ingredients, baker extraordinaire and finalist of The Great British Bake-Off 2010, Ruth Clemens, has developed these scrumptious ‘Vanilla Sugar Cookies’. So, this National Baking Week, impress friends and family, bake a batch of Ruth’s delicious ‘Vanilla Sugar Cookies’ and make every bite taste delicious!
Vanilla Sugar Cookies
Makes 25 x 2 1/2" cookies, 16 x 3 1/2" cookies or 12 x 4 1/2" cookies
Ingredients:
225g butter
225g golden caster sugar
1 large free-range egg
1 tbsp Nielsen-Massey vanilla bean paste
375g plain white flour, sifted
Method:
Cream together the butter and sugar until light and fluffy.
Add the egg and the vanilla and mix well.
Sift in the flour and thoroughly mix to a dough. Split the dough in half.
Take two sheets of baking paper and lay one on your work surface. On top place one half of the cookie dough. Top with the second sheet of baking paper.
Roll out the dough, between the two sheets to approximately 4mm thick.
Place the rolled out dough, still in the baking parchment, in the fridge to chill for half an hour.
Repeat with the second piece of cookie dough.
Preheat the oven to 160°C/Fan 180°C/Gas Mark 4.
Once the dough is nicely chilled it will be much easier to cut out perfect cookies.
Cut out the cookies using your chosen cutter and place on a greased or lined baking sheet, chill again for a further 15 minutes or until they are completely hard again. The chilling stops the cookies from spreading and will help them keep their shape.
Keep re-rolling the scraps and chilling again between two sheets of baking paper until you have used up all the dough.
Bake in the oven for approximately 12 minutes until the cookies are golden brown on the edges. Baking times will vary depending on the size of cutter you are using, times here are based on a 2 ½" cookie.
Remove from the oven and allow to cool for a couple of minutes on the tray before transferring to a wire rack to cool completely.
Tagged in Recipes