Butter Cookies
Little & LovedIngredients
2 Cups gluten free flour
1tsp baking powder
generous pinch of salt
3/4 Cup Lewis Road Creamery Unsalted Butter, softened
1/2 Cup coconut sugar - or muscovado
1/2 Cup honey - or pure maple syrup
1 large free range egg
1/4tsp vanilla bean paste - or 1tsp vanilla extract
Suggested variations
3/4C raisins or
1tsp ground ginger + 1/2C finely diced dried ginger or
1tsp ground cinnamon + 1/2tsp ground nutmeg
3/4C good quality dark chocolate chips
Method
-
1
In a large mixing bowl add flour, baking powder and salt. Whisk to combine and set aside.
-
2
In a medium mixing bowl add butter, sugar and honey. Using a hand held blender, mix on high for several minutes, until the mix is light and creamy.
-
3
Add egg and vanilla to butter mixture and blend again to combine.
-
4
Add the blended mixture to the prepared dry ingredients. At this stage you can also add dried fruit, nuts, ground spices etc. to the maximum of 3/4C.
-
5
Fold mixture until well combined.
-
6
Place a honeywrap or length of plastic wrap onto bench and transfer 1/2 the mixture onto it. Create a tidy log approx. 10cm in diameter.
-
7
Gently fold the wrap over the mixture, pressing down to create an even round log. Tightly twist the edges to seal. Repeat with remaining dough.
-
8
Place the cookie dough into the fridge for at least 3 hours to set, or in the freezer for 1 hour if required.
-
9
When ready to cook, preheat oven to 180° and line a baking tray with baking paper.
-
10
Remove dough from fridge and use a sharp knife to slice 1cm discs. Leave plenty of room on the oven tray between each cookie (these tend to double in size!)
-
11
Place into preheated oven and cook for 12-14 minutes. Remove when golden brown on top and slightly soft to touch.
-
12
Allow cookies to completely cool on the tray.
-
13
Enjoy with a glass of Lewis Road Creamery milk!