Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Crisp vanilla butter cookies

Cooking time: 
10-15 minutes
Preparation time: 
15-30 minutes
  • 225g Stork tub, softened
  • 170g icing sugar, sifted
  • 1 tbsp Nielsen-Massey Vanilla Extract
  • 2 eggs
  • 250g self-raising flour
  • ¼ tsp baking powder
  • ¼ tsp cinnamon
  • ¼ tsp salt
  • 100g chocolate pieces of your choice, melted
  1. Cream the Stork, icing sugar and Nielsen-Massey Vanilla Extract until smooth. Beat in the eggs, one at a time until combined, and light and fluffy. Beat in the remaining dry ingredients until just blended. Shape into a 12inch log and wrap in baking parchment. Chill for 3-24 hours.
  2. Preheat oven to 350°C/180°F/Gas4. On a non-stick cookie baking sheet, place ¼ inch slices of the cookie dough. Bake for 10-12 minutes or until golden brown. Cool on a wire rack.
  3. When cool decorate with melted chocolate: take a teaspoonful of melted chocolate and drizzle over the cookies backwards and forwards in a fast zig-zagging motion to create a pattern on their surface. Leave to harden.

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