Butter Cookies
Ingredients (Makes 30–36 Cookies)
- 1 cup (225 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar
- 2 tsp vanilla extract
- 2½ cups (315 g) all-purpose flour
- ¼ tsp salt
- 2 tbsp milk (if needed)
Method
- Preheat the oven to 180°C (350°F) and line baking trays with parchment paper.
- Beat the butter and powdered sugar until light and fluffy.
- Add the vanilla extract and mix well.
- Gradually add the flour and salt until a soft dough forms.
- Add milk if needed to achieve a pipeable consistency.
- Pipe or shape the dough onto the prepared baking trays.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Cool on the tray for 5 minutes, then transfer to a wire rack.
- Store in an airtight container.
Tips
- Dip half of each cookie in melted chocolate for a bakery-style finish.
- Store for up to 2 weeks in an airtight container.
Coconut Biscuits
Ingredients (Makes 24–30 Biscuits)
- 2 cups (250 g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (80 g) desiccated coconut
- 2–3 tbsp milk
Method
- Preheat the oven to 180°C (350°F) and line baking trays with parchment paper.
- Whisk together the flour, baking powder, and salt.
- Beat the butter and sugar until creamy.
- Add the egg and vanilla extract.
- Mix in the dry ingredients and desiccated coconut.
- Add the milk until a soft dough forms.
- Shape into small balls and flatten slightly.
- Bake for 12–15 minutes until lightly golden.
- Cool completely before storing.
Tips
- Toast the coconut before mixing for a richer flavor.
- Drizzle with melted white chocolate for an extra-special treat.
Chocolate Chip Biscuits
Ingredients (Makes 24–30 Biscuits)
- 2½ cups (315 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup (170 g) unsalted butter, softened
- ¾ cup (150 g) brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1½ cups (250 g) chocolate chips
Method:
- Preheat the oven to 180°C (350°F) and line baking trays with parchment paper.
- Whisk together the flour, baking soda, and salt.
- Beat the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, then mix in the vanilla extract.
- Gradually add the dry ingredients and mix until just combined.
- Fold in the chocolate chips.
- Scoop tablespoon-sized portions onto the baking trays, leaving space between each.
- Bake for 10–12 minutes, until the edges are golden and the centers are still soft.
- Cool on the tray for 5 minutes, then transfer to a wire rack.
Tips:
- Chill the dough for 30 minutes for thicker biscuits.
- Use a mix of dark and milk chocolate chips for a richer flavor.
- Store in an airtight container for up to 1 week