Course #6 at our Long Lunch/Wedding was called ‘Cookies and Cream’.
Plates of assorted cookies served with a shot of Baileys. A really nice, comfortable way to end a long lunch.
This particular cookie – expertly baked by Nat’s best friend Woodles – was the perfect pair to the cream; think shortbread with even more butter.
Woodles (and Billy) mean a lot to us and we’ve had some pretty crazy times together. Baiting Woodles is one of my favourite pastimes, especially when it comes to food.
What I wont disagree with was how wonderful these cookies were, nor how important it was that we had Woodles and Billy at our long lunch.
Here’s to our next meal guys!
2 1/2 cups all-purpose flour
1 tsp sea salt
1 cup unsalted butter, room temperature
2/3 cup granulated sugar
1 large egg, plus 1 egg yolk for brushing
1 tsp vanilla extract (or almond extract)
- Preheat the oven to 180c and line two baking trays with baking paper.
- In a medium bowl, whist together the flour and salt.
- In another medium bowl using a hand mixer, beat butter and sugar until light and fluffy: 4 – 5 minutes. Add egg and vanilla extract and beat until combined. Gradually add the flour mixture and beat until just combined. Divide. The dough in half.
- In a small bowl, beat egg yolk with two teaspoons of water. On a floured surface, roll each dough out evenly to a bit over half a centimetre thick.
- Punch out round with a 5cm cookie cutter, placing them about 3cm apart of the prepared baking trays.
- Use the tines of a fork to create a “+” pattern on the cookies, then brush tops of cookies with egg wash.
- Bake 10 to 12 minutes until edges are beginning to turn golden. Cool completely before serving.
- Eat with Baileys.