One recipe, countless variations! 🙂 Rachel Allen’s basic cookie recipe is a great basis for many flavour combinations. Some of the combinations you could try are:
- Dried fruits: Add 1/4 cup to flour
- Nuts: Add 1/4 cup to flour
- Spices: Add 1 tsp to flour
- Vanilla essence: Add 1 tsp to flour
- Cinnamon: Add 1 tsp to flour
- Chocolate chips: Add 1/4 cup to flour
- Creamy peanut butter: Substitute for butter
- Zest of 1 lemon: Add to flour
- 2 tbsp poppy seeds: Add to flour
- Zest 1 orange: Add to flour
- 1 tsp ground spice: Add to the flour
- White chocolate and orange: Dip the tops of the orange cookies in 2 ozs melted white chocolate, and then let set on parchment paper
- Double chocolate chip: Use 9 ozs all-purpose flour, and add 2 ozs sifted cocoa powder to the flour. Bring the dough together and mix in 4 1/2 ozs dark or white chocolate chips
- White chocolate and dried cranberry: Add 1/4 cup chopped dried cranberries to the flour. When the cookies are baked and cooled, dip the tops in 2 ozs melted white chocolate and let set on parchment paper
- Dried cranberry and pistachio: Add 1/4 cup chopped dried cranberries and 1/4 cup pistachio’s to the flour
- Smarties: Add 1/4 cup smarties to the flour
- Butterscotch-Pecan: Substitute 2 cups packed brown sugar for sugar. Add 1 cup finely chopped pecans to ingredients.
- White Chocolate and Macadamia nuts
Ingredients (Makes 25 cookies)
225 g butter, at room temperature
110 g caster sugar
275 g plain flour
1. Preheat the oven to 170C/gas 3.
2. Cream the butter in a large bowl or in a food mixer until soft and creamy. Add the sugar and beat until the mixture is pale and fluffy.
3. Sift in the flour and bring the mixture together to form a firm dough.
4. Using your hands, roll the dough into walnut-sized balls and place them slightly apart on a baking tray (no need to grease or line). Flatten them slightly with the back of a damp fork and bake in the oven for 13–15 minutes, or until they are light golden brown and slightly firm on top.
5. Carefully transfer the cookies to a wire rack to cool.
You can store the dough mixture in your fridge for up to 2 weeks. Alternatively, to ensure you’ll have freshly baked cookies for visitors when they arrive, store in the freezer. Cut into 2.5 inch slices and bake in pre-heated oven as you need them.