Makes: 40

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.

And Baileys.

Boom!

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!

Ingredients

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)

Method

1. Preheat the oven to 180c and line two baking trays with baking paper.
2. In a medium bowl, whist together the flour and salt.
3. 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.
4. 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.
5. Punch out round with a 5cm cookie cutter, placing them about 3cm apart of the prepared baking trays.
6. Use the tines of a fork to create a “+” pattern on the cookies, then brush tops of cookies with egg wash.
7. Bake 10 to 12 minutes until edges are beginning to turn golden. Cool completely before serving.
8. Eat with Baileys.