Here is the cookie dough recipe I use. It’s quite forgiving so I have made it a lot with the kids. It’s one that was passed onto me by a friend and I have changed it.
- 250g of soft room temperature unsalted butter
- 1/2 a cup of icing sugar
- 1 tsp of coconut extract
- 1 egg (at room temperature)
- 1/2 cup of cornflour (cornstarch in USA)
- 2 1/2 cups of plain flour
Mix the butter and icing sugar until it’s soft and creamy, with an electric mixer. Beat in the egg and coconut extract well.
Add the cornflour and flour and mix until it’s well combined. It should not stick to the bowl, if it’s still very sticky add a little more flour until it comes away from the bowl.
Divide the mixture into two. Place the dough into a square of baking paper and flatten it a little as you wrap it up, then refrigerate for 20 minutes. Roll out each disc between two sheets of baking paper until its around 5mm thick.
Cut out your shapes remembering to dip your cutter in a little cornflour or icing sugar in between to prevent the cutter from sticking. Place the cookies on trays that fit into your fridge and refrigerate the cut cookies for another 15mins while your oven heats up to 160°C.
Bake for 10-15 minutes or until lightly golden. Leave on the tray to cool.
You can change the extract flavour to suit your taste, I like to use lemon, orange or vanilla as well as coconut.