This cookie recipe is so easy and extremely versitile.
Whip it up in no time, chuck in a few mix ' n ' match
ingredients from the pantry and bake....or freeze in logs
for a unplanned tea party. These cookies are slightly
shortbread in texture, have a crumbly crunch and any
additional flavour can be added to your liking.
Love chocolate.....add a handful of chocolate chips,
prefer a healthy alternative.......fruit and nuts.
This recent batch I baked, I turned into three different flavours;
Chocolate chip, Lavender and Chai spiced. I love lavender in
foods. Lavender and white chocolate is also another great
Mix ' n ' Match, Slice ' n ' Bake Cookies
(Makes about 30 cookies with a 6cm diameter)
(Recipe adapted: Australian Women's Weekly - Cookies)
250g butter, softened
1 1/4 cups (200g) icing sugar
1 teaspoon vanilla extract
2 cups (300g) plain flour
1/2 cup (75g) rice flour
1/3 cup (50g) cornflour
2 tablespoons milk
Beat together butter, sifted icing sugar and vanilla in
a bowl with an electric mixer until light in colour and
fluffy. Stir in sifted flours; once at a time then add
the milk and the cookie dough is made. Too easy!!
Divide mixture evenly into the amount of different
flavours you would like; I divided into 3.
Place each dough portion into a different bowl.
Add the desired flavour ingredients. For a
rough measurement, if adding a bulk ingredient
such as; chocolate chips, nuts, dried fruit stick
to approximately 100g. Although if you like more
chunky bits add some more.
For the lavender cookies, I added 2 teaspoons of
lavender seed be careful not to add to much as too
much becomes over powering and bitter. Also make
sure the lavender you purchase is the edible type.
For the Chai spiced cookies, I added a 2 teaspoons
of this wonderful chai spiced creamed honey from
The Honey Lady, along with some extra cinnamon
and then sprinkled with demura sugar on top before
baking. You can always add chai coffee syrup,
mixed spice or cloves as an alternative.
Knead each dough until smooth and either;
roll out on baking paper to the desired thickness or
roll into logs wrapped in baking paper.
Place in fridge to chill and harden so its easier to cut.
Preheat oven to 160 degrees celcius / 140
degrees fan forced.For the flat rolled way just cut
out desired shapes and for the log unroll and cut slices
1cm thick. The log method is great for freezing.
Just make sure to wrap the baking paper log in
plastic wrap to prevent frost bite.
Place cookies onto a lined baking tray leaving room
to spread and bake for 20mins or until slightly golden.
Cool on wire racks and store in airtight containers.
The flavour possibilites are endless; Orange and
poppy seed, Orange chocolate, Cranberry, pistachio
and white chocolate, M & M's, Cardamom and rose