Bernetta Ingredients
- 320g plain flour
- 210g unsalted butter
- 200g granulated sugar + 50g to roll your cookies in.
- 2 tsp vanilla extract
- 1/2 tsp baking powder 1
- tsp bicarbonate of soda
- 1 egg
Method
- Cream together your butter and sugar using an electric whisk until it becomes light and pale in colour.
- Add your egg and vanilla extract to the bowl, and use a wooden spoon to incorporate everything together.
- in a separate bowl, add in your flour and baking powder. Mix it together using a spoon.
- Sift your flour and baking powder into your butter and combine together using a spatula to form a dough
- In a small bowl, add 50g of sugar and set aside.
- Use a teaspoon to scoop your cookie dough and roll into a smooth ball.
- Roll your balls of dough in sugar and set aside. Continue shaping your dough into balls and roll in the sugar until you have used up all of your dough.
- Refrigerate your dough balls for 2 hours or until firm. This will prevent your cookies from spreading in the oven. When firm, arrange your cookie balls on a lined baking tray and switch on your oven to 180 C / 160 C fan / Gas 4.
- Bake in the oven for 8-9 minutes until slightly golden in colour.
- To ensure your cookies come out nice and round, use a glass to shape them whilst hot. Watch my YouTube video or Tiktok below for a quick demo
