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Fantastic fuss-free freezer cookies

September 27, 2011

Cookie dough. Instant cookies. Cookie dough AND instant cookies. Any time of day, faster than the time it’d take you to say ben and jerry’s phish food ten times (ok, well maybe a few times more). It is not possible! You say. Do not torment us so! you shout. But I torment not…

So this recipe is pretty speedy to start with (about 20 mins prep, most of which is waiting around whilst the dough firms up in the fridge, perfect cup of tea interval time), and pretty speedy to bake, but the real joy is that you can make loads of dough to start with, then FREEZE IT! Fast forward a few days (or hours, midnight is a hungry, hungry, lonely time), whip out the dough, take a sharp knife, cut some rounds, and pop them straight into the preheated oven. You just have to remember to preheat the oven. Still too slow? Just want to eat the cookie dough? Well that’s pretty instant, help yourself. I warn you though, this is one occasion where the biscuits taste better than the raw material. Coming from me, queen of the unbaked snacking, that’s pretty strong.

This recipe is adapted from the wonderful Smitten Kitchen You can adapt it to any flavour that tickles your fancy: add cocoa, raisins, oats and cinnamon, poppy seeds, maybe even cheese and black pepper…

Ingredients:

Makes 20-25*

  • 4 oz butter, room temperature (butter for once is better here, it goes firmer when cold)
  • 1/3 cup sifted icing sugar
  • 1 large egg yolk at room temperature
  • 1 tsp vanilla essence
  • 1 cup plain flour, sifted
  • 100g choc chips (or substitute for flavourings of your choice. Though if you add cocoa, remember to remove the same volume of flour)

If you’re going to bake some straight away, preheat the oven to gas 4/180 oC. Beat the butter and sugar together till light and creamy, then add in the egg yolk, essence, and stir in the choc chips or other flavours. Finally sift over the flour and mix with a wooden spoon till just mixed evenly. Turn out onto a floured surface and form into two balls (the dough will be quite soft). Wrap the balls in cling film and pop into the fridge for 20-30 mins. Or if you’re super impatient, into the freezer for about half this time.

Once they’re cooled, re-flour the surface and take each ball out separately. Shape using your hands into a cylinder of cookie-diameter (2 to 2.5″ diameter) Repeat with the other ball. This is your cookie roll! Now this can be wrapped carefully in cling film and popped back into the freezer for weeks to months. Or you can bake some straight away, though beware the dough will be a bit soft to cut. Simply take a knife and cut rounds of around 1 cm thickness. Pop them onto a baking sheet covered with greaseproof paper, and bake until just golden (12-14 mins). The golden cookie rule: do not overbake. Soft cookies coming out the oven will often harden up as they cool.

To bake the cookies from frozen, simply preheat the oven, take out your roll directly from the freezer and cut cookie rounds straight away! The sugar and fat content of the biscuits should mean with a sharp knife you will still be able to cut out cookies easily. Then pop into the oven for approximately the same time, maybe a few minutes more. Mmmmm.

*[DISCLAIMER: scientific study suggests cookie yield varies in inverse proportion to time spent tasting, sorry testing cookie dough. You may end up with just one roll of cookie dough, which may or may not then end up making it to the freezer. You have been warned].

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