Yesterday we went out for coffee and were served a lovely little biscuit to go with it which I dutifully gave to my husband. I vowed that wouldn’t happen today so I experimented with an old recipe I had for refrigerator cookies. We’ve just had coffee. And biscuits. I had four. Ya boo sucks to sugar. I don’t need you.
Ingredients
90g sweetener
120g very soft butter
1 egg yolk
1 tsp vanilla essence
1 tsp baking powder
175g ultra fine fibre flour
Pinch of salt.
Method
Preheat oven to 200c
Cream butter and sugar together until light and fluffy.
Beat in egg yolk and vanilla essence and mix well.
Add dry ingredients and mix until it comes together in a ball.
Roll into a sausage shape about 4cm across. Wrap in film or equivalent and chill (fridge for an hour, freezer 30 minutes).
Remove from chilly place and slice with a sharp knife about 0.5 cm thick (I got 32 slices).
Place on a lined baking tray with room to spread and bake for 5-10 minutes (mine took 6 minutes).
Remove from oven and leave on tray somewhere cool for a few minutes to firm up.
When okay to handle, remove carefully with a palette knife or similar and cool on a wire tray.
Dust with powdered sweetener if you wish and take bets on how long they will last in your family.
You can ‘cut and come again’ with the dough which is what I do to save eating them all in one sitting. Just keep the unused dough wrapped up in the fridge or freezer.
These refrigerator cookies sound perfect! Whenever I’m deep into writing my term paper, I need something to keep me going, and baking these would be the perfect break. The simple steps and quick bake time make them an ideal term paper help a little motivation to power through my work.
I’ve made these a few times now and sometimes as a change. I’ll grate in some lemon zest which is also delightful
Glad you enjoyed them, albeit a day later! I think the name 'cookie' gives the wrong impression. I like them more of the texture of a British biscuit so they would be dry and intentionally so. If you aim for a softer texture, put the egg white in as well like I did by mistake on one batch :-)
I made these cookies yesterday - I found them to be a little dry when eaten the same day. However I had a couple with my coffee this morning and the texture was perfect. Thanks for the recipe!
Made these today. They were nice. Thanks again. A recipe that actually works!
I'm so trying these. Thank you for sharing. 🤗
OK I'll correct all of the calculations for 10g cookies. Actually easy to do divide the 100g values by 10, or add a decimal point;)
Great recipe, thanks for sharing. Here is the nutritional data for these cookies: