Ingredients
Equipment
Method
Step-by-Step Instructions
- Remove the salted butter from the refrigerator at least 30 minutes before you begin baking.
- In a large mixing bowl, whisk together the egg yolks and icing sugar until smooth and pale.
- Add the softened salted butter and blend until creamy, ensuring no lumps remain.
- Sift the all-purpose flour and optional baking powder into the mixture and fold gently.
- Roll out the dough between parchment paper to 6mm thickness, wrap, and refrigerate for at least 1 hour.
- Preheat your oven to 160°C (325°F) and line a baking tray with parchment paper.
- Cut out cookies using a cookie cutter and transfer to the baking tray.
- Brush with the optional egg yolk for a golden finish.
- Bake for 15-18 minutes until the edges are golden brown.
- Allow to cool on the tray before transferring to a wire rack.
Nutrition
Notes
Store baked cookies in an airtight container for up to 5 days. Unbaked dough can be frozen for later use.