Oh, it’s Christmas time, and time for a carol, time to sing about the little King.
And time to start preparing the gifts as well! But fret not, #Rahrahskitchen is here to save you from all your stress over what to give to your friends. I’ll give you the easiest, simplest, least time consuming but the most delicious goodies you can make for your family, friends, to a party or well, to sit and eat in front of the TV whilst watching those Christmassy movies.
Today, you’ll be learning how to make The Classic Cookie. Yes, I know Stefith has her own recipe, but why can’t I have my own too? Plus, this is so easy that even I already memorised the amount of flour, sugar and butter. (Recipe at the bottom)
So, I mass baked the other day to give out cookies to my Seekers for their confirmation, as well as shared a box with the service team members of the Do You Love Me? Confirmation Camp. (I’m so so proud of all of the Seekers and I am so happy that they’re finally confirmed!!!1!)
Anyways, I baked two batches of these babies. Photos are limited because of one reason – I just forgot to take them. So I only have photos of these 5 cookies that are left of the 100+. I packed them really nicely, and they were so lovely but i JUST FORGOT TO TAKE THE PHOTOs. Like I told Stefith, I mentally took them and pictured how it looked on the blog but I didn’t take them. It was all an illusion.
But the taste wasn’t though. As with all recipes, I cut down on sugar. So for these, I used about 80-90g of sugar as compared to the 110g that the recipe gave. The recipe also calls for caster sugar, but really, you can either mix with the usual fine sugar, or just fine sugar. After adding in Hershey’s Semi-sweet Mini Chips, the sweetness level was just about right.
Texture wise, it’s not very crumbly, so it isn’t fragile and once you put theminto plastic packs, it doesn’t just crumble to bits. You can also add all sorts of treats inside – chocolate, nuts, dried fruit, cinnamon, etc. You can always melt chocolate and drizzle over the cookies, dip them in caramel sauce oh gosh. Perfect for mixing the flavours up for Christmas!
I rolled them into little balls of about the size of half a thumb, then gently flattened the cookie balls with a fork, creating a criss-cross pattern on top. Another great thing about this recipe is that the cookie dough doesn’t spread out when baking, so they come out about the same size as you put them in, and the space between each cookie can be narrower. This means more cookies can be baked at once!
It’s really easy to bake, and one batch takes about 1 hour to make. If you decide to have the cookies about the same size as mine, the recipe will make about 60 cookies. Great to mass bake for gifts!
Another tip: If you notice the dough is a little dry, add in a splash of milk to soften it. I would also suggest adding a pinch of salt into the flour before sifting to enhance the flavours, and a few drops of vanilla essence.
#Rahrahskitchen: The Classic Cookie
Super easy, super quick, super delish.
Time: 30min prep, 20min bake | Makes 60 half-thumb sized cookies.
110g caster sugar (I cut down, and advise you to cut to 80-90g)
275g plain flour
Pinch of salt (to taste)
1/2 teaspoon vanilla essence (optional)
Chocolate chips, dried fruit, cinnamon powder, other toppings (optional)
1. Pre-heat oven to 175°C
2. Using an electric whisk or a wooden spoon, cream the butter and sugar in a large bowl.
3. Sift the flour (together with the salt if you are using) slowly into the large bowl and mix them together until combined.
4. Add in optional ingredients. At this point, if the dough is too dry, add in a splash of milk.
5. Using your hands, roll the dough into half the size of your thumb. Place them on a baking tray. (Another great thing – no need to grease / line the tray with baking paper!)
6. Using the back of the fork, flatten the balls gently and make a criss-cross pattern.
7. Let the cookies bake for about 15min or until golden brown and crispy.
8. Allow the cookies to cool before serving.
Give this a go, and tell me what kind of cookies you made – and I’ll give your flavour a go too!
(Recipe adapted from bbcgoodfood.com)