There are endless possible variations for this recipe. Add a handful of dried cranberries, orange zest and a pinch of cinnamon for festive flavoured cookies. Add nuts, seeds, chocolate chips, fruit or even crumbled peppermint sweets.


225g butter

¾ cup icing sugar

280g plain flour

1/4 teaspoon baking powder

½ teaspoon salt


Cream together the butter and sugar until pale and fluffy.

Fold in the flour, baking powder and salt until it forms a smooth dough.

If using, stir through any mix-ins.

Shape the dough into 2 logs of about 3cm diameter.

Wrap each log tightly in cling film. Dough will keep in the fridge for up to 2 weeks or frozen for up to 3 months.

To bake, preheat oven to 170 degrees Celsius.

Cut log into 1cm slices. Lay each slice at least 3cm apart on a lined baking sheet.

Bake for 10-12 minutes or until edges are golden and centres just firm.

Baked cookies will keep for up to 10 days in an air tight container.


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