Add in the two types of flour and mix on a slow speed until the dough is mixed completely.
5
Take the dough onto a mat and knead with your hand to get the dough to a nice mixed consistency to finish it off.
6
Flatten the dough and shape it into a square and cover with cling film and keep in the fridge for at least an hour.
7
Roll the dough onto a flat floured surface and cut out your cookie shapes of choice. Chill the cookies in the oven tray in the fridge for another 30 minutes ideally. This will help keep the cookies in a nice flat shape. However with a noisy and hungry toddler, I tend to just put them in the oven.
8
Cook in the oven until a very light brown. This depends on the oven but I find it works in my oven for 10 minutes on 170 degrees.
9
Tip: you can freeze the raw cookie dough for up to a month. Cooked cookies can last in an airtight container for 2 months. Raw cookie dough can last in the fridge for up to 5 days.
Ingredients
200gUnsalted butter
140gCaster sugar (golden suitable too)
200gPlain flour
200gGolden/white whole wheat flour
1tspVanilla extract/paste
1Large egg
Directions
1
Preheat oven to 170 degrees.
2
Cream butter and sugar in a mixer.
3
Add egg and vanilla and mix until combined.
4
Add in the two types of flour and mix on a slow speed until the dough is mixed completely.
5
Take the dough onto a mat and knead with your hand to get the dough to a nice mixed consistency to finish it off.
6
Flatten the dough and shape it into a square and cover with cling film and keep in the fridge for at least an hour.
7
Roll the dough onto a flat floured surface and cut out your cookie shapes of choice. Chill the cookies in the oven tray in the fridge for another 30 minutes ideally. This will help keep the cookies in a nice flat shape. However with a noisy and hungry toddler, I tend to just put them in the oven.
8
Cook in the oven until a very light brown. This depends on the oven but I find it works in my oven for 10 minutes on 170 degrees.
9
Tip: you can freeze the raw cookie dough for up to a month. Cooked cookies can last in an airtight container for 2 months. Raw cookie dough can last in the fridge for up to 5 days.
