Page 15 - YC Cooking School

Spatula

What to do:

1. Preheat your oven to 180°C (356ºF) and line two baking sheets with baking paper or
silicone mats.
2. Sieve the flour, baking soda and baking powder into a large mixing bowl.
3. Using a stand mixer or hand mixer, cream the butter, sugar and spices together until
light and fluffy. Add in the remaining ingredients and mix gently until well combined.
4. Wrap the dough in clingfilm and leave to rest in the fridge for about 20 minutes.
5. Scoop or cut and portion the dough onto your baking sheets, making approximately
30 cookies. Using a fork dipped in a little sugar, press down gently on the cookies to

flatten slightly.
6. Bake the cookies for 10–12 minutes, rotating the baking sheets halfway through, or
until just cooked through but still soft in the centre.
7. Transfer to a cooling rack and leave to cool.

Notes

Try serving these cookies with a swirl of hazelnut chocolate spread and peanut butter on top
or sandwiched between two cookies.

© Recipe copyright of Sarah Graham

Learn to cook online at learn.yuppiechef.com

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