There comes a time in every woman’s life when she has to organize her recipes….that time has come for me. Month’s ago my laptop crashed, I lost everything and yes I know, I should have backed up or used the cloud thingy, but I didn’t…….moving forward.
This is when I wished I’d kept a recipe book, crammed it full of recipes from my grandmother or recipes I had stolen out of magazines, while waiting for the doctor or dentist but I didn’t, and now I don’t even have a laptop with recipes……………….sad face.
To be honest I don’t really follow recipes, in fact I struggle too. To often I have attempted a recipe promising NOT to deviate from it but I always end up, doing ‘my thing’….cooking by recipe is very restricting for me.
It is however, comforting to have recipes to fall back on and is one of the reason I have decided to blog. Now I’m forced to write out the recipes/patterns, save them on an external hard drive and in the ‘Cloud’ because let’s face it, digging for recipes can be so undignified. Rifling through the desk drawers, unpacking & repacking the filing cabinet, and my favourite, scratching through every handbag I’ve owned….very elegant!
But the good news is, I found my Dutch butter cookie recipe scribbled on a grubby serviette.
I love this recipe, I know it off by heart. I’ve made a lot of cookies as a mom and a chef and this recipe wins hands down. It’s dead simple, freezable and can be pimped up a 1000’s ways.
So here is the Dutch Butter cookie recipe, printed, saved & blogged – tick.
Dutch Butter Cookies
Ingredients
- 200g cake flour
- 150g butter soften
- 125g white sugar
- 5ml vanilla essence
- Pinch of salt
Method:
- Place all the ingredients into a food processor and blend until it comes together in the shape of a ball.
- Sprinkle flour onto your work surface and shape the dough into a log.
- Place in the fridge for 30min to harden. Remove from the fridge, slice into discs and sprinkle with a little brown sugar.
- Place on a greased baking tray, and bake @ 180C for 20min or until crisp and lightly golden brown. They will firm up once they cool.
Note:
- You can freeze the dough in the log shape. When needed slice some disc and return the log to the freezer.
- You can make all sorts of shapes too. Roll into balls & press down with a floured fork or create an indentation with your finger and fill with a little jam (1/2 tsp) or glazed cherry
- Add choc chip to the dough for choc chip cookies. Add the choc chip once the dough has been formed.
- Drizzle with melted chocolate once cookies have baked & cooled down
The Woolly Ninja 