Recipes
Ingredients
- 55g unsalted butter at room temp
- 100g granulated sugar
- 1 large egg
- 220g plain flour
- 50g cornflour
- 0.25tsp salt
- 0.5tsp vanilla extract
Useful Info
- Preheat oven to 190°C/170°C fan/gas mark 5
- Makes approximately 20 6cm cookies
- If using a seperate stamp and cutter, use the stamp first so that it’s easier to lift from the dough.
Create the Dough
- Cream the butter and sugar until smooth in a large bowl with an electric mixer.
- Mix in the egg and vanilla extract.
- Sift in the flour, cornflour and salt and stir to combine until a dough is formed.
- Roll out the dough on a floured surface to approximately 5mm thick.
Make the Cookies
- Dust the stamp (or cutter if using an all-in-one) with flour and tap off any excess.
- Press firmly into the dough and remove, holding down the dough around the stamp if necessary.
- Cut out the design with the desired cutter.
- Place the cut cookies on a lined baking tray.
- Once you’ve got a full sheet, put it in the fridge for 20 minutes before baking.
Bake the Cookies
- Bake fridge-cooled cookies in a preheated oven for approximately 12 minutes or until fully cooked and golden brown.
- Allow to cool for 5 minutes then transfer to a wire rack to cool completely.
Ingredients
- 225g salted butter at room temp
- 200g brown sugar
- 180g golden syrup
- 1 large egg
- 0.5tsp ground cloves
- 0.5tsp nutmeg
- 1tsp ground ginger
- 1tsp cinnamon
- 580g plain flour
Useful Info
- Preheat oven to 180°C/160°C fan/gas mark 4
- Makes approximately 48 6cm cookies
- If using a seperate stamp and cutter, use the stamp first so that it’s easier to lift from the dough.
Create the Dough
- Cream the butter and sugar in a large bowl with an electric mixer until light and fluffy.
- Mix in the egg and golden syrup.
- Sift in the cloves, nutmeg, ginger, cinnamon and 290g of the plain flour. Stir to combine or use the mixer on a low speed.
- Sift in the remaining flour and combine until a dough is formed.
- Using half the mixture at a time, roll out to approximately 5mm thick on a floured surface and chill in the fridge for 20 minutes.
Make the Cookies
- Dust the stamp (or cutter if using an all-in-one) with flour and tap off any excess.
- Press firmly into the dough and remove, holding down the dough around the stamp/cutter if necessary.
- Cut out the design with the desired cutter.
- Place the cut cookies on a lined baking tray.
- Once you’ve got a full sheet, put it in the fridge for 20 minutes before baking.
Bake the Cookies
- Bake fridge-cooled cookies in a preheated oven for approximately 14 minutes or until fully cooked (longer if you’d rather have a harder biscuit that’s good for dunking!).
- Allow to cool for 5 minutes then transfer to a wire rack to cool completely.