Most ovens take at least 10 minutes to heat up.
Use a large mixing bowl to allow plenty of room to mix the ingredients.
White sugar works best for making butter cookies, however, if you only have raw sugar, use that instead.
If you are using an egg that has been in the pantry or fridge for a while, crack it into a cup first to check that it hasn’t gone rotten. This is also a good way to avoid getting shell in the mixture.
All-purpose flour works best for this recipe, however, if you only have wholemeal flour, use this instead.
Purchase a cookie press from a homeware store. This is a great option if you want to gift the cookies.
Sprinkle a dusting of flour onto the bench to help stop the dough from sticking. Make the log 30 cm (12 in) long and 5 cm (2. 0 in) wide.
Try your best to make each slice and even distance apart as this will help the biscuits to cook evenly. Move the log onto a cutting board to cut if your bench scratches easily. Leave 2. 5 cm (0. 98 in) between each cookie.
Always use oven mitts when taking trays out of the oven. Let the cookies cool for 30 minutes. Keep the cookies in an airtight container in the pantry for up to 2 weeks. An airtight container will help to keep the cookies nice and crispy. If you want to eat the cookies at a later date, place the airtight container into the freezer for up to 5 months. [12] X Research source
