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Chewy brown sugar cookies
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Makes: 12 - 14
200g unsalted butter, roughly chopped
300g Billington’s Dark Brown Soft Natural Unrefined Cane Sugar
300g plain flour
1 tsp baking powder
1⁄2 tsp bicarbonate of soda
1⁄2 tsp ground cinnamon
1⁄2 tsp fine salt
1 large British Blacktail Free Range Egg
1 tsp vanilla bean paste
1.Put the butter and sugar in a large saucepan and set over a medium heat. Heat gently, stirring occasionally, until the butter has melted and the sugar has dissolved. Set aside off the heat for 5 minutes to cool. Meanwhile, mix the flour, baking powder, bicarbonate of soda, cinnamon and salt in a bowl.
2.With a wooden spoon, beat the egg and vanilla into the
butter-sugar mix, then beat in the dry ingredients until
completely combined. Transfer to a bowl, cover with a plate and chill for at least 2 hours (up to 24 hours).
3.Preheat the oven to 180oC, gas mark 4; line 2 large baking trays with parchment. Leave the cookie dough out of the fridge for 15 minutes to warm up a little. Roll into 12-14 balls (about 65-70g each) and space out well on the baking trays (the cookies spread quite a lot during cooking, so bake in more than 2 batches if needed). Bake for about 15 minutes, turning the trays halfway if needed, until deep golden and cracked on top. Cool for 5 minutes on the trays, then transfer to a wire rack to cool completely.
Ovens can vary in temperature, so after about 12 minutes, keep an eye on your cookies. Once they look set and golden at the edges and start to crack on top, they’re ready.
Typical values per serving:
Per cookie (making 12) 1343kJ
This recipe was first published in May 2021.