Ingredients
- 250g/9oz unsalted butter, softened
- 150g/5oz golden granulated sugar
- 2-3 drops vanilla extract
- 1 free-range egg, beaten
- 220g/½lb plain flour
- 1 tsp baking powder
- pinch salt
- 1-2 handfuls chocolate chips (optional)
- 1-2 handfuls nuts (such as peanuts, macadamia nuts, or brazil nuts) (optional)
- 1-2 handfuls crystallised ginger
Method
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In a large bowl, beat together the butter and sugar until pale, fluffy and well combined.
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Beat in the vanilla extract and beaten egg, a little at a time, until well combined.
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Sift the flour, baking powder and salt into the bowl and mix well until smooth and combined.
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Lay a large sheet of cling film (approx 30cm/12in square) onto a work surface and pour the cookie batter into the middle of it.
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Bring the far edge of the cling film over the cookie batter and towards you, then use the side of a palette knife to press the batter against the length of cling film. Wrap the cling film around the dough to form a sausage shape 7–8cm/3–4in wide. Twist the ends to secure and chill in the fridge for one hour, or until firm. (NB: At this stage, the cookie dough can be frozen until needed.)
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Preheat the oven to 200C/180 Fan/Gas 6.
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When the cookie dough is firm, cut 1cm/½in slices from it and arrange them on a baking tray with enough space around each to allow for the mixture spreading.
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The cookies can be cooked as they are. Alternatively, sprinkle over toppings of your choice, such as chocolate chips, nuts or crystallised ginger before cooking.
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Transfer the cookies to the oven and bake for 8–10 minutes, or until the edges are pale golden-brown.
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Set the cookies aside for 1–2 minutes, then transfer to a wire rack to cool.