5 Carefully transfer the cookies to a wire rack to cool.
VARIATIONS
Poppy seed: Add 2 tablespoons of poppy seeds to the flour.
Lemon: Add the finely grated zest of 1 lemon to the flour.
Orange: Add the finely grated zest of 1 orange to the flour.
White chocolate and orange: Dip the tops of the orange cookies in 50g (2oz) melted white chocolate, then allow to set on greaseproof paper.
Spices (cinnamon, mixed spice, ginger): Add 1 teaspoon of a ground spice to the flour.
Crystallised ginger and dark chocolate: Add 25g (1oz) finely chopped crystallised ginger to the flour. When the cookies are baked and cooled, dip the tops in 50g (2oz) melted dark chocolate, then allow to set on greaseproof paper.
Double chocolate chip: Use 250g (9oz) plain flour and add 50g (2oz) sifted cocoa powder to the flour. Bring the dough together and mix in 125g (4½oz) dark or white chocolate chips.
White chocolate and dried cranberry: Add 50g (2oz) chopped dried cranberries to the flour. When the cookies are baked and cooled, dip the tops in 50g (2oz) melted white chocolate and allow to set on greaseproof paper.
RACHEL’S BAKING TIPS
*Roll leftover dough into a log shape, 2-3cm (¾-1¼in) in diameter, then leave in the fridge for up to 2 weeks, or freeze for up to a couple of months. To bake, cut off slices, about 1cm (½in) thick, and cook on a baking tray in a preheated oven.
*Always remove cookies from their baking trays while still warm otherwise they will stick.
GERMAN SPICE AND HAZELNUT COOKIES
The fragrant spices in these cookies make them a delicious and aromatic treat.
MAKES 25-30 COOKIES
125g (4½oz) butter, softened
80g (3½oz) soft light brown sugar
1 egg, lightly beaten
1 tsp vanilla extract
200g (7oz) plain flour
½ tsp bicarbonate of soda
¼ tsp freshly grated nutmeg
¼ tsp mixed spice
1 dsp caster sugar
1 dsp ground cinnamon
25g (1oz) hazelnuts, roughly chopped
1 Preheat the oven to 180°C (350°F), Gas mark 4.
2 Cream the butter in a large bowl or a food mixer until soft. Add the brown sugar and beat together again until light and fluffy. Beat in the egg and vanilla extract until combined.
3 Sift in the flour, bicarbonate of soda and spices and gently bring the mixture together to form a dough. Wrap the dough in cling film and allow it to chill in the fridge for 30 minutes.
4 Mix the caster sugar and cinnamon in a medium-sized bowl. Roll the dough into walnut-sized balls and toss in the sugar and cinnamon. Place on baking trays (no need to grease or line) about 7cm (2¾in) apart and sprinkle with the hazelnuts. Bake for 15 minutes, or until golden and firm at the edges.
5 Leave for 2 minutes, then transfer to a wire rack to cool.
OAT AND VANILLA SHORTBREAD COOKIES
The oats give these cookies a wonderful crumbly texture in this delicious variation on the classic shortbread biscuit.
MAKES ABOUT 40 COOKIES
200g (7oz) butter, softened
100g (3½oz) icing sugar, sifted
1 tsp vanilla extract
200g (7oz) plain flour
½ tsp baking powder
100g (3½oz) porridge oats
Caster sugar, for sprinkling
1 Preheat the oven to 180°C (350°F), Gas mark 4.
2 Cream the butter in a large bowl or in an electric food mixer until soft. Add the icing sugar and vanilla extract and beat until the mixture is light and fluffy.
3 Sift in the flour and baking powder, then stir in the oats and bring the mixture together to form a dough.
4 Using a sheet of cling film to cover the dough, roll it into a log about 30cm (12in) long and 6cm (2½in) in diameter. Allow to chill in the fridge, covered in the cling film, for about 30 minutes until firm.
5 Remove the cling film, slice the log into rounds about 5mm (¼in) thick and place slightly apart on a baking tray lined with parchment paper. Bake in the oven for 15 minutes or until light golden brown and dry to the touch.
6 Carefully transfer the cookies to a wire rack to cool.
CHOCOLATE AND COCONUT BARS
These crunchy, chocolatey treats are perfect for picnics and parties.
MAKES 16 BARS
225g (8oz) butter, softened
150g (5oz) golden caster sugar
150g (5oz) desiccated coconut
75g (3oz) crushed cornflakes (I do this in a bag with a rolling pin)
Pinch of salt
150g (5oz) self-raising flour, sifted
25g (1oz) cocoa powder, sifted
175g (6oz) good-quality dark chocolate
18 × 28cm (7 × 11in) Swiss roll tin
1 Preheat the oven to 180°C (350°F), Gas mark 4. Butter or line the Swiss roll tin with greaseproof paper.
2 Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and beat until the mixture is light and fluffy. Add the coconut, cornflakes and salt, then gradually add the sifted flour and cocoa powder and bring the mixture together to form a fairly dry dough.
3 Place the dough in the prepared Swiss roll tin and spread it out evenly (I sometimes place a layer of cling film over it and roll it with a rolling pin or empty jam jar).
4 Remove the cling film and bake in the oven for 20 minutes or until dry to the touch. Allow to cool in the Swiss roll tin.
5 Melt the chocolate in a heatproof bowl set over a saucepan of simmering water, then spread over