Butter Cookiesseptember 10, 2018
Speculoosoktober 7, 2018
Mix the butter and sugar until it’s smooth. Add the egg and vanilla extract and mix well. In another bowl, mix flower, baking powder and salt. Carefully add the flower mix to the buttermix until all the flower is absorbed. Wrap your dough and let it rest in the fridge for a few hours. Cover your work table with enough flower and roll out your dough until 5 mm. Cut out your cookie shapes and place them on the baking tray (use baking paper to avoid sticking), make sure you use enough flower to cut out the cookie shapes! Continue this until your dough is finished. Preheat the oven at 175 degrees Celsius. In the meanwhile, place the baking tray with cookie shapes in the refrigator. This way the shape of your cookie will remain during baking. Now bake your cookies in the preheated oven for about 15 minutes until they are gold brown. Let them cool down.. Melt about half of the chocolate in a pan. Remove from the heat and add the other half. Keep mixing until all the chocolate is melted. Now spread the melted chocolate with the backside of a spoon on the backside of the baked cookies. Let them cool down..
- 230 g butter (room temperature)
- 380 g flower + some extra to roll out and cut out the dough
- 1,5 tsp baking powder
- 180 g granulated sugar
- 1 egg
- 1/4 tsp salt
- 1 tsp vanilla extract
- 250 g chocolate (pure, milk, white)
- baking tray + baking paper
- rolling pin
- flat object (e.g. a putty knife)
- fun cookie cutters!
Use enough flower to cut out the cookie shapes and cool down the dough shapes in the refrigator before baking. This way the cookies will remain there shape during baking.
Use a flat object (e.g. a putty knife) to handle the cut out cookie dough.
And Tuck In!