Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

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

For decoration:

  • 100g chocolate pieces of your choice, melted


  • 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.

  • 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.
  • 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.