Classic Bakes: Mix ' n ' Match Cookies

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

combination.

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

extract.......Happy baking.