Ingredients:
(Makes about 64 cookies)
225g butter (I used premium butter from Denmark ~ Lurpak)
175g castor/fine sugar (I used 150g because my in-laws dislike overly sweet stuff though I would prefer it to be just a little sweeter otherwise the effect would taste somewhat pastry-like)
1 egg, beaten
2 tsp vanilla essence (probably pure vanilla extract will give you a stronger flavour - I have yet to try it out)
335g plain flour (I used self-raising because I realised just in time my plain flour had expired! i.e. 2007 :p)
30-50g dessicated coconut* (if desired)
3-4 tbsp milk* (ONLY if you are adding in dessicated coconut just so that mixture will not be so dry)
Method:
1) Preheat oven at 200 degree celsius. Grease/Line baking pan.
2) Cream eggs and sugar till light and creamy.
3) Add in beaten egg with vanilla essence bit by bit. DO NOT OVERCREAM otherwise mixture will curdle.
4) Mix in flour and dessicated coconut (optional). Form a soft but not sticky dough that separates from the side of the bowl. Add a little milk if dessicated coconut mixture is too dry.
5) Shape dough into circles by hand and press down with fork. Keep the remainder dough (if any) cool in the fridge till ready to use.
6) Bake on middle shelf for ONLY about 8-10mins till light golden brown. DO NOT OVERBAKE as cookies with high content of butter burn easily and will have a charred taste.
Enjoy! :)
(Makes about 64 cookies)
225g butter (I used premium butter from Denmark ~ Lurpak)
175g castor/fine sugar (I used 150g because my in-laws dislike overly sweet stuff though I would prefer it to be just a little sweeter otherwise the effect would taste somewhat pastry-like)
1 egg, beaten
2 tsp vanilla essence (probably pure vanilla extract will give you a stronger flavour - I have yet to try it out)
335g plain flour (I used self-raising because I realised just in time my plain flour had expired! i.e. 2007 :p)
30-50g dessicated coconut* (if desired)
3-4 tbsp milk* (ONLY if you are adding in dessicated coconut just so that mixture will not be so dry)
Method:
1) Preheat oven at 200 degree celsius. Grease/Line baking pan.
2) Cream eggs and sugar till light and creamy.
3) Add in beaten egg with vanilla essence bit by bit. DO NOT OVERCREAM otherwise mixture will curdle.
4) Mix in flour and dessicated coconut (optional). Form a soft but not sticky dough that separates from the side of the bowl. Add a little milk if dessicated coconut mixture is too dry.
5) Shape dough into circles by hand and press down with fork. Keep the remainder dough (if any) cool in the fridge till ready to use.
6) Bake on middle shelf for ONLY about 8-10mins till light golden brown. DO NOT OVERBAKE as cookies with high content of butter burn easily and will have a charred taste.
Enjoy! :)
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