![]() Recipe adapted from Finch Bakery: Disco Bakes and Party Cakes by Lauren and Rachel Finch (£20, published by DK). Sprinkle with any additional toppings (see note in intro) and bake from frozen for 18 minutes.Remove the dough from the freezer and use a sharp knife to cut off slices of dough as needed – depending on how thick you like your cookies, you should end up with 10-12.To bake the cookies, preheat the oven to 180☌/160☌ fan/350☏/gas mark 4 and line a baking tray with baking paper (parchment).Roll the layered dough up into a tight cylindrical shape. Carefully place the second rectangle of cookie dough on top of the first.Transfer one sheet of dough onto a piece of cling film, then place on the prepared baking tray.Once both doughs are firm, dust a clean work surface lightly with flour and roll each dough out into a rectangle, approximately 20 x 30 cm (8 x 12 in).For the chocolate cookie dough, repeat steps 1, 2 and 3, using the ingredients and quantities stated in the chocolate cookie dough ingredient list.Wrap the dough in cling film and transfer to the fridge for an hour to firm up.Fold the milk chocolate chunks into the dough until evenly distributed. Add the vanilla extract and continue to mix until a dough forms. Sift the flour, baking powder and salt and fold into the creamed butter.Once the sugar is fully incorporated and the butter is soft and fluffy, mix in the egg. Alternatively, use a mixing bowl and a hand-held electric whisk, or simply whisk by hand. Cream the butter and sugars together by whisking them at medium speed in a stand mixer. Line a large baking tray with baking paper (parchment). Start by making the vanilla cookie dough. 1 egg, beaten 1 tsp vanilla extract 1 batch My Frugal Home Sugar Cookie Mix Sprinkles, colored sugar, chopped nuts, mini chocolate chips or candies (for decorating the edge of the cookies) Variation: For a chocolate version of these slice-and-bake sugar cookies, use my chocolate sugar cookie mix, instead.5.3 oz all-purpose flour, plus extra for dusting.5.3 oz plain flour, plus extra for dusting.150 g plain flour, plus extra for dusting.7.1 oz all-purpose flour, plus extra for dusting.Why Because it is a slice and bake sugar cookie recipe that is deliciously simple. This refrigerated sugar cookie recipe is sure to come to your rescue many times in the future. 7.1 oz plain flour, plus extra for dusting Slice and Bake Sugar Cookies Cookies do a pretty good job at making days less ominous, too.200 g plain flour, plus extra for dusting.Air fry at 170☌/325☏ for approximately 10 minutes or until crisp on the outside.įor US ingredients and measurements, use the drop-down menu and select 'Cups'. Once assembled, they should be frozen for at least 2 hours before you attempt to slice them.įor an even faster treat, pop a single frozen cookie in an air fryer lined with baking paper (parchment). ![]() The cookie doughs need to chill in the fridge for an hour. While the cookies are pretty sensational on their own, the Finch sisters say you can add extra toppings of your choice – think rainbow sprinkles, M&Ms, additional shards of chocolate or a drizzle of caramel sauce – just before baking. Once the dough has been made and rolled, it’s transferred to the freezer where it will sit happily for up to three months, ready to be sliced and baked as required. Just in case you were wondering.If you’ve ever had a craving for homemade cookies that needs satisfying on the double, or wished that you could tuck into just one warm-from-the-oven cookie without making a whole batch, this clever recipe might just change your life (yes, really).Ĭombining a vanilla base with a chocolate swirl and an abundance of both white and milk chocolate chunks, this recipe from Lauren and Rachel Finch’s second cookbook, Finch Bakery: Disco Bakes and Party Cakes is an absolute winner. I added a couple of yummy ingredients that really made the cookies yummy. This is the yummy batch I made last night. And in most cases, you can freeze the rolls of dough if they’re wrapped/protected enough. I love the approach because you can just slice off as many cookies as you need and they bake up really neat and tidy. Most of your cookie dough recipes can be spooned onto plastic wrap or waxed paper, rolled tight, then refrigerated and used as you need it. Let me start again: Good news! You can make slice-and-bake cookie dough at home. Is that good news? Or is that bad news? Or is that neutral news? Good news, though! I lost my freshman fifteen, only to later get married, have children and gain it back. I have no idea why I put on fifteen pounds that year. I love slice-and-bake cookie dough because it reminds me of the times during my freshman year in college that my dorm friends and I would buy tubes of the storebought stuff and eat it straight out of the tubes with plastic spoons.
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