Ingredients
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250g unsalted butter, softened
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1 cup (150g) icing sugar
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2 tsp Queen Natural Vanilla Extract
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2 ¼ cups (340g) plain flour, sifted
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¼ cup (40g) rice flour, sifted
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1/4 tsp salt
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1 1/2 cups total of your favourite inclusions
Method
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1
Preheat oven to 150°C (fan forced) and line two cookie trays with baking paper. Beat butter, sugar and Vanilla Bean Paste in the bowl of a stand mixer fitted with the paddle attachment until pale and fluffy.
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2
Add sifted flours, salt and mix on low to form a dough. Add inclusions and mix on low to combine. Roll into a 5cm diameter log, wrap in cling wrap and chill for 1.5-2 hours until firm enough to slice.
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3
Slice each log into 8-10mm thick pieces, place onto prepared baking trays. Bake for 20-25 minutes until pale golden, allow to cool on tray for 5 minutes before transferring to a wire rack to cool completely.
For variations of this recipe, visit the links below:
Vanilla Bean
Hazelnut and Chocolate Chip
Dark Chocolate Pecan
Cranberry, Orange and White Chocolate
Rose Pistachio and White Chocolate
Comments & Reviews
How long can the roll be kept in the fridge for if you wanted it on hand or can it be frozen?
Paige
Hi Paige, the slice and bake cookies are best frozen prior to baking (i.e, make the batter and freeze. Remove from freezer and defrost before slicing and baking). Thanks!
Eloise
I have made these cookie a few times now and they are a big hit – they can be made with any inclusions you have in the pantry for success every time
Carolyn
I love to cook
Wendy