The name, you ask? Well my sweet as friend Erin Burch (cookiezbyerin) adjusted, played and created this very special recipe, because in her words…I’m lazy…I just want to plonk it all together and have a delicious taste….and wallah! Here it is ! She has been so incredibly kind to share it with you all! So, thank you sista! x
A tougher type cookie with more of a snap. Not as soft as our vanilla cookie recipe But uber DELICIOUS!!
No need to chill, straight from bowl to bench to oven. Spreads about 1mm only.
Ingredients & Directions
170g salted butter 120gm caster sugar ~ Cream together
Add 1 egg ~ mix
Add 1 tsp baking powder
Add 1 teaspoon cinnamon (optional but yum!)
Add 1 heaped teaspoon vanilla bean paste ~ Mix
Add @315gm plain flour or until a good consistency to roll without being too sticky
Add a little flour to your bench top and rollout using CutterCraft 6mm rolling guides for the perfect thickness cookies (of course ha)
Cut your shapes and bake. Huge range of cookie cutters available from us too 😀
Bake 160 degrees (not fan forced) until just cooked – slightest browning only.
For fan force ovens reduce heat 10-20 degrees. All ovens bake and heat differently, so a few time and temperature adjustments may be needed to get your desired result.
Tip ~ Use a fondant smoother and lightly swirl over the top of your cookies as soon as they come out of the oven. No pressure required, just light, swirling actions. This eliminates any air pockets, lumps or bumps that may have been caused whilst baking. I do this every time with the best results !