Ingredients
- 250g butter, softened
- ½ cup icing sugar
- ⅓ cup corn flour
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 160°C (320°F) and line a baking tray with parchment paper.
- Cream butter and icing sugar together in a large bowl until light and fluffy.
- Add vanilla extract and mix to combine.
- Sift in corn flour and all-purpose flour. Mix until a soft dough forms.
- Roll dough into small balls and place on the tray with space between each.
- Press each ball gently with a fork to create the classic pattern.
- Bake for 12–15 minutes, until edges are just golden.
- Cool completely on the tray before serving or storing.
Notes
- Sandwich two cookies with buttercream or jam for an indulgent twist.
- Add lemon zest to the dough for a citrus variation.
- Dip cooled cookies in melted chocolate for a festive version.
- Chill dough for 10–15 minutes before baking to reduce spreading.
- Use gluten-free all-purpose flour blend to make them gluten-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
