Easy Eggless Butter Cookies
Quick and easy, melt in the mouth butter cookies recipe that I used to make as a kid in my granny's kitchen.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
- 180 g plain flour
- 30 g cornflour ((cornstarch in the US))
- 180 g salted butter
- 50 g icing sugar ((powdered sugar))
- 1/2 tsp good quality vanilla extract
Instructions
- 1
Sift the flours together.
- 2
Beat the butter and sugar together in a large bowl with a wooden spoon until thoroughly mixed and light and pale. A minute will do.
- 3
Stir in the vanilla or any flavouring you prefer.
- 4
Tip in the flour mix and work with the wooden spoon, then your fingers to form a dough. DO NOT knead, work lightly.
- 5
Wrap in clingfilm and place in the fridge for 15 minutes.Preheat the oven to 160˚C (310˚F / 140°C Fan).
- 6
If using a cookie press, fill the press with the dough and stamp out cookies onto a baking sheet.
- 7
Press or pipe out the cookies onto a large baking sheet.
- 8
Bake for 12-15 minutes or so until the cookies are a light golden colour.
- 9
Divide the dough out into 2. Wrap one of them back in the clingfilm and place in the fridge until needed.
- 10
Roll the other half of the dough into a roll.
- 11
Using a sharp knife, slice little discs about ½in thick (just over 1cm). Work quickly, as the dough warms up, it'll soften.
- 12
Arrange the dough on a baking sheet and bake for 12-15 minutes until a light golden colour. Repeat with the other half of the dough. You can bake 2 baking trays at the same time.