Coffee and Cream Cookie Recipes - Vanilla Crisps

Ingredients

• 3 cups/450 g all-purpose/plain flour

• 2/3 cup/100 g cornstarch/corn flour

• 2 tsp baking powder

• 1/8 tsp salt

• 1 cup/200 g granulated sugar

• 3/4 cup/180 g butter, melted

• 1 large egg

• 6 tbsp light single cream

• 1/2 tsp vanilla extract/essence

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Method:

1. Preheat the oven to 350°F/180°C/gas 4. Butter three cookie sheets. Sift the flour, cornstarch, baking powder, and salt into a large bowl.

2. Use a wooden spoon to mix in the sugar, butter, egg, cream, and vanilla to form a smooth dough.

3. Press the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes. Roll out the dough on a lightly floured surface to a thickness of 1/4 inch (5 mm).

4. Use a 2 1/2-inch (6-cm) fluted cookie cutter to cut out the cookies. Gather the dough scraps, re-roll, and continue cutting out cookies until all the dough is used.

5. Use a spatula to transfer the cookies to the prepared cookie sheets, placing them 1 inch (2.5 cm) apart.

6. Bake, one sheet at a time, for 10-15 minutes, or until just golden at the edges. Transfer to racks and let cool.