Looking for a great tasting recipe for cookies that will not spread in the oven? You've found it. Try Granny Cookie’s recipe with our cookie cutters to ensure you retain maximum detail from your cookie cutter.
FOR THE BEST VIEWING EXPERIENCE: Once playing tap the the gear symbol and set the video quality to 1080p or high. Then tap the incomplete square in the bottom right of the video to go full screen. To skip the short fun intro skip to 0:53. Enjoy the movie!
Ingredients
- 430g of sifted Plain Flour (sifted weight)
- 30g of Corn Flour (or Corn Starch)
- 4g of salt
- 220g of room temperature Unsalted Butter
- 220g of Granulated Cane Sugar
- 1 large Egg
- You can choose to add your own flavouring or if you love yummy almond cookies, 2 tsp's of Almond Extract
Making The Dough:
- Combine the dry sifted ingredients and mix in a mixing bowl. Set the bowl aside.
- Cream the Butter and Sugar together in your food mixer using a paddle attachment. Once creamed add your eggs and flavouring.
- Add the dry ingredients and mix until well combined. Be sure to stop and scrape down the sides of the bowl to ensure everything is well mixed.
- Roll out some cling film / plastic wrap on the worktop and transfer your dough onto it. Shape and wrap the dough before placing in the fridge for 30 minutes.
Cutting The Cookies:
- Spread some flour over a clean and dry worksurface.
- Remove the dough from the wrap and cut into a manageable size (in half works well). Allow to rest for 5 minutes at room temperature before rolling.
- Roll to 6mm thick using a rolling pin with thickness rings. be sure to flour the dough and rolling pin before rolling.
- Dip your cutter into a bowl of flour then give it a gentle shake. Check none of the sections of the cutter are filled with flour. Dipping in flour helps the dough release from the cutter. Repeat this before each new cut.
- Place the cutter face down on the dough and apply uniform pressure to cut through. Also press lightly over the central areas of the cutter.
- Give a very gentle wiggle and lift to release the cutter (see the video). Repeat across the dough.
- Brush away any excess flour with a pastry brush.
Baking Your Cookies:
- Remove the excess dough and transfer the cookies onto a flat baking tray lined with baking paper. Chill in the fridge for 20 minutes.
- Add them to a preheated oven (200c or Fan 180c) for 10 -14 minutes or until the edges just begin to brown. Baking times will vary depending on the size of the cookie (some Cooke Cutters are larger than others).
- Remove the tray from the oven and allow to cool and harden for 5 minutes before transferring them to a cooling rack to cool fully.
Enjoy your cookies!
Top Tips:
- Our cookie cutters are more detailed than traditional outline cutters and as such sticky doughs are less suited to them. Try using our adaptable Sugar Cookie recipe on our movie page for best results.
- Use a rolling pin with thickness rings. This will keep the top of the dough level and create the best cookie cutter impression as our cutters are designed to work with dough 6mm (1/4 inch) thick.
- Avoid raising / leavening agents and be sure to chill your cookies for 20 minutes before baking to maintain the details of your cookie cutters.
- The Corn Flour / Starch helps stop the cookies spreading in the oven.
- Dip the cutter in flour before each new cut to help the dough release. Tap the cutter flat on your worktop to further aid release (see the Cookie Cutter Movie).
- Use extracts for flavouring as they taste better.
- Substitute half the white sugar for brown if you want darker cookies.
- Use any excess dough scraps by rolling them out again and cutting extra cookies!
