3. Next, sift the flour. This is a crucial step for achieving that perfect cookie texture. After sifting, gradually add it to your mixture, blending thoroughly.
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4. Now, let’s shape the cookies. Roll the dough with the help of cling film and chill in the fridge for about an hour. This makes the slicing process easier, aiming for slices about 1 cm thick.
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5. Place the cookie slices on a baking tray and bake at 180° for 11-12 minutes. Keep an eye out for the edges starting to turn golden – that’s your cue to take them out. Don’t worry if they seem soft; they’ll harden as they cool.
Remember, the key to perfect butter cookies is timing and temperature. Enjoy your baking and the delicious results!
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