ground spices or finely grated zest (optional, see below)
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Method Prep:15min › Cook:10min › Ready in:25min
Preheat oven to 180 C / Gas 4.
Cream the butter in a large bowl or in a food mixer until soft. Add the sugar and beat until the mixture is light and fluffy.
Sift in the flour and spices or grated zest (if using) and bring the mixture together to form a dough.
Using your hands,roll the dough into walnut-size balls and place them slightly apart on a baking tray. Flatten them slightly and bake in the oven for 13-15 minutes or until they are a light golden brown and slightly firm on top.
Carefully transfer the cookies to a wire rack to cool.
Poppy seed: Add 2 tablespoons of poppy seeds to the flour. Lemon: Add the finely grated zest of 1 lemon to the flour. Orange: Add the finely grated zest of 1 orange to the flour. White chocolate and orange: Dip the tops of the orange cookies in 50g of melted white chocolate, then allow to set on greaseproof paper. Spices (cinnamon, mixed spice, ginger): Add 1 teaspoon of a ground spice to the flour. Double chocolate chip: Use 250g plain flour and add 50g sifted cocoa powder to the flour. Bring the dough together and mix in 125g dark or white chocolate chips.
Always remove cookies from their trays while still warm otherwise they will stick.
Roll leftover dough into a log shape, then leave in fridge for up to 2 weeks or freeze for up to a couple of months. To bake, cut off slices about 1cm thick and cool on a baking tray in a preheated oven