Quick, simple and oh so yummy! This recipe can easily be halved, but it's best to make the whole batch because they store amazingly well in the freezer.
As far this is our favourite recipe and my little one loves helping and cutting dinosaur shaped cookies.
Ingredients
250 g plain flour
120 g icing sugar
125 g unsalted butter
2 tbsp cocoa powder
1 egg
1 tsp baking powder
pinch of salt
Method
1. Preheat the oven to 180 degrees Celsius.
2. Place baking parchment on baking tray. I use baking silicon mat for the cookie cutting and baking so transfer is not required.
3. In a bowl mix flour, baking powder and salt. Add butter (soft but not melted), egg and icing sugar.
4. Mix all together to fine consistency of a dough ball. Wrap in cling film and place in the fridge for an hour.
5. Use a straight rolling pin, which is designed to roll the dough out to a consistent width. Roll out dough to 3-4 mm.
6. Use any cookie cutters you like.
7. Transfer cookies onto baking tray and place them in the oven.
8. Bake for 12-15 minutes
I store them in a tin for up to a week.
Added by: Karina Klekotko
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
If you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.
Shipton Mill Ltd
Long Newnton, Tetbury
Gloucestershire GL8 8RP
Directions
01666 505050
enquiries@shipton-mill.com
Company number is 1458168, registered in England & Wales
© 2022 Shipton Mill Ltd
Useful links
