
- 180 g butter softened to room temperature - 220 g (1 cup) caster sugar - 1 egg -300 g (2 cups) plain/all-purpose flour - ½ teaspoon baking powder Yield: 32-40 Cookies 1. Preheat Oven to 170C (340F) 2. Cream the Butter and Sugar to light and fluffy 3. Add Egg and mix thoroughly 4. Sift in the flour and baking powder, then mix until it starts to come together as a dough (you're looking for tablespoon size chunks. Over mixing will make them come out flat) 4.1 Optional - kneed in chocolate chips if you want, otherwise skip this step 5. Roll out 2 teaspoon size balls of the dough onto a greased/lined baking tray If making chocolate chip cookies, you can bake them straight away, for about 10-15 minutes, until browning around the edges. Rack them to cool. For jam/peanut butter drops, press your fingertip into the top of each, to about 1/2 depth. Spoon in your choice of peanut butter or jam. *IMPORTANT* Put the tray in the fridge for about 30 minutes, otherwise the filling will cook too quickly and burn. Then into the oven. Watch for the jam to start bubbling after about 15 minutes, then pull them out to cool. They will look more pale than the chocolate chip version due to being colder to start with, but they're still cooked through. The dough is an excellent base for simple cookies. Sprinkle with sugar; roll flat, can even be blind-baked as a pie crust if you need. If you don't have caster sugar, you can use a blender on standard white sugar. Finer grains just help smooth fluffyify the final product, and help it stop being too crunchy. 😁