Hola Mis Lindos!
I scheduled this post because I didn’t know if I’d get a chance to write up anything this week between revising like a madwoman and holiday-ing, so here’s one I prepared earlier!
The week before I left university for the Easter holidays, I was having perhaps a quarter-life crisis and spent about 6 hours one day locked in my kitchen baking as if my life (or my sanity) depended on it. I made Portuguese Custard Tarts which turned out really well for my first attempt, and also baked just under 100 cookies.
I know, it’s pretty excessive, but my dough just didn’t run out! I have found a magic formula for cookie baking and this is definitely it. My favourite cookies to bake are still my Phil Vickery raspberry and white chocolate condensed milk cookies, but I have found a basic dough that can be adapted to pretty much any flavour combination and still taste absolutely phenomenal.
- 225g butter, softened
- 140g caster sugar
- 280g plain flour
- 2tsp vanilla extract
- 1 egg yolk
- 3-4tbsp milk
- Pinch of salt
It’s extremely simple to make this dough, and once you’ve incorporated all of the ingredients you can add your own extras to enhance the flavours and make the most sensational creations! I don’t turn my mixer off once it starts with the first step as I find it easier to get the products in and think you get a more even mix of the different ingredients.
- Cream the butter and sugar until light and fluffy in a mixer, I use my trusty kitchen aid with the dough hook attachment.
- Add the egg yolk and mix well.
- Add the flour, salt and vanilla extract.
- That’s your basic mixture, now you can add any combination of flavours that you like such as lemon zest, chocolate chips, ginger, dried fruit, nuts…
- Keep mixing the ingredients until a sticky dough has formed in a ball.
- Lightly flour a surface and put the dough onto it. Divide if necessary and roll out into a sausage shape. I kept mine long and thin because I made mini cookies.
- Wrap tightly in kitchen film and put into the freezer for 1 hour to allow the dough to set.
- Pre-heat the oven to 190C and remove the dough from the freezer.
- Cut slices of the dough from the sausage and roll each slice into a ball.
- Put these dough balls spaced apart onto a baking tray lined with parchment and bake in the centre of the oven for around 20 minutes until the cookies are golden.
- Remove and transfer onto a wire rack for cooling.
I got 35-40 mini cookies out of this mixture and made it twice for two different flavours; white chocolate & cinnamon, and dark chocolate, chili & cinnamon. If you wanted to make slightly larger cookies I’d say that this mixture makes about 20, depending on how thick you slice the sausage of freezed dough before rolling into the balls.
This recipe is so simple even though it takes time to make all of the dough and then bake the batches, but it’s very rewarding and my kitchen was smelling absolutely gorgeous with all of the spices and chocolate wafting around in the ovens. I ended up making so many that I actually ran out of storage containers and had to improvise, using my blender and an empty grapes carton, and took them into my classes to share on the last lectures of term.
I hope you try this recipe and come up with some interesting flavours, let me know!