vanilla crackle cookies
- 150g soft unsalted butter
- 1¼ cups (275g) raw caster (superfine) sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2½ cups (375g) plain (all-purpose) flour
- 1 teaspoon baking powder
- pure icing sugar, for rolling
- Preheat oven to 180°C (350°F). Line 2 trays with non-stick baking paper+.
- Place the butter and sugar into the bowl and mix to combine. Add the eggs and vanilla and mix well to combine. Sift over the flour and baking powder and mix until combined. Refrigerate for 30 minuets or until the dough is firm.
- Sift icing sugar into a shallow bowl. Roll tablespoons of the cookie dough into balls, then roll in the icing sugar to coat.
- Place dough balls on prepared trays and bake for 10–12 minutes or until cookies are just golden and set. Set aside on trays to cool. Makes 26
+ We used Glad to be Green® Compostable Brown Paper.
Photography: Chris Court
© DONNA HAY GROUP
