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    Butter Cookies

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    Butter Cookies

    Punch a hole in each cookie before baking then thread onto a ribbon when baked to make a lovely gift - or simply pack in a box with lots of crumpled tissue paper. For chocolate cookies, substitute 100g cocoa for 100g of the flour. This recipe can be halved for a smaller batch or, if you only use half the dough, the remainder can be wrapped and frozen.

    • Vegetarian
    • Preparation time: 20 minutes, plus chilling
    • Cooking time: 10-12 minutes, plus cooling
    • Total time: 1 hour 30 minutes to 1 hour 32 minutes 60 minutes 35 minutes

    Makes: Makes 80 with a 5cm cutter


    • 250g unsalted butter, softened
    • 250g caster sugar
    • 2 large eggs, lightly beaten
    • ½ tsp vanilla extract
    • 500g plain flour
    • 1 tsp baking powder


    1. Beat the butter and sugar together until light and fluffy. Beat in the eggs and vanilla.
    2. Combine the flour and baking powder in a separate bowl, then add to the butter mixture. Stir in, then work into a dough with your hands. Turn onto a floured board and knead into a ball. Divide the dough in two. Flatten each piece into a rough disc and wrap in clingfilm. Chill for at least 1 hour.
    3. Preheat the oven to 170°C, gas mark 3. Place one of the discs of dough on a floured board. Dust the dough with flour. Roll out to a thickness of 3-5mm and cut out shapes of your choice.
    4. Place the shapes slightly apart on a non-stick baking tray and cook for 10-12 minutes or until lightly coloured. Cool on a rack. Repeat with the second lot of dough.

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