The simplest butter cookies

Honestly, I don’t think you could come up with a simpler cookie recipe :). These simple butter cookies are wonderfully crisp, delicate and… incredibly buttery. Perfect with a cup of tea. There’s such a cliché that cookies “melt in your mouth” – but in this case, it really is true…

For the cookies to turn out perfectly, you need to follow two golden rules – the oven must be thoroughly preheated, and the cookies must be very well chilled. Only then will they hold their shape during baking instead of spreading all over the baking tray.

Makes 22 cookies.

Ingredients for the simplest butter cookies:

• 120 g butter (not baking margarine), chilled
• 3 tbsp icing sugar
• 150 g plain flour
• a few drops of vanilla extract or flavouring, or your favourite flavouring

Quickly combine and knead all the ingredients, just until the dough comes together. You can also mix them in a food processor. Shape the dough into a ball, flatten it slightly, wrap in cling film and chill in the fridge for approximately 60 minutes.

Shape the dough into balls smaller than a walnut. Place them on a baking tray lined with baking paper, leaving plenty of space between them. Flatten each ball with a fork dipped in flour to prevent it sticking to the dough, while also creating the cookies’ characteristic pattern. Chill the prepared cookies in the fridge again for approximately 60 minutes.

Bake in a thoroughly preheated oven at 200°C for approximately 12 minutes, or until lightly golden.

Store for up to 7 days in an airtight tin at room temperature.

Note: To make a chocolate version, add 2 tbsp extra icing sugar and replace 30 g of the plain flour with 30 g cocoa powder.

Enjoy!