BASIC BIG BATCH COOKIES WITH VARIATIONS
500 g butter, softened
50 ml icing sugar, sifted
675 g flour
10 ml baking powder
salt
castor sugar for sprinkling
Beat butter and icing sugar together in a large mixing bowl and using an electric beater, beat until light and creamy.
Sift flour, baking powder, salt and add gradually to creamed mixture, mixing well to form a workable biscuit dough.
The dough should be firm but not sticky.
Divide mixture into three parts and add the variations of your choice.
Rolls each piece of dough into a sausage shape about 4 cm in diameter and 25 cm long.
Wrap with cling wrap and chill in fridge for several hours.
Slice in 1 cm rounds and place on lightly greased baking sheet.
Sprinkle each biscuit with castor sugar and bake at 180ºC for 12 – 15 minutes or until biscuits are light golden brown.
Place on cooling racks to cool completely before packing into airtight containers.
Variations:
Choc chip – add 125 ml choc chips.
Chocolate dipped – dip half of any biscuit into melted chocolate and place on wax wrap to set.
Cherry biscuits – add 80 ml chopped cherries to one portion of dough.
Pecan nut biscuits – add 125 ml chopped pecan nuts to one portion of dough.
Ginger biscuits – add 5 – 10 ml ground ginger and 50 ml chopped preserved ginger to one portion dough.
Source: Deleen Loker
