Ingredients
7 tbsp butter, at room temperature
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 tsp vanilla extract
1 None egg, lightly beaten
1 1/2 cups self-rising flour
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Ball-bearing American rolling pin — even pressure for pie dough
Air-insulated sheet — no burnt bottoms on delicate cookies
Short dough blade for food processor — pie crust, pasta, bread dough
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Ball-bearing American rolling pin — even pressure for pie dough
Air-insulated sheet — no burnt bottoms on delicate cookies
Short dough blade for food processor — pie crust, pasta, bread dough
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Beat the butter and sugars in a medium bowl with a wooden spoon or electric mixer until pale and creamy. Stir in the vanilla extract and egg. Sift the flour over the dough and mix well with wooden spoon to form a soft dough. Turn the dough out onto a well floured surface. Lightly dust your hands with flour and bring the dough together. Knead gently for about 1 min until the dough is smooth. If the dough feels too soft and sticky, add a little more flour to the surface and work it gradually into the dough. Gently roll the dough into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 1 hour until firm. (The dough can be refrigerated for up to 1 week. If preferred, slice the dough and wrap each slice in plastic wrap. Freeze for up to 2 months. Can be baked without thawing.) Preheat the oven to 400°F. Cut the dough into 1/4 inch-thick slices and place 2 inches apart on a lightly greased baking sheet. Bake for 10-12 mins, until pale golden. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.