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Butter biscuits (or cookie dough for the Baking Boutique giant cookie mould)
140g caster sugar
250g butter, softened
1 egg
300g plain flour
Chocolate butter biscuits
140g caster sugar
250g butter, softened
1 egg
250gplain flour
55g cocoa
How to make it...
Beat together the caster sugar and butter until smooth. Beat in the egg then gently fold in the flour (and cocoa if using) to form a dough.
To make individual biscuits, line a baking sheet with baking parchment. Roll the dough into golf ball-sized pieces and place on the baking sheet at least 3cm apart. Using a fork, press down on each piece of dough to flatten into a biscuit shape.
To make a giant cookie in the Baking Boutique Giant Cookie Mould, lightly oil the cookie mould then gently press the dough into mould until level.
Bake at 180˚C for about 15 minutes for biscuits and 30 minutes for a giant cookie, until golden and slightly risen. Allow to cool for 5-10 minutes before removing from the baking sheet or cookie mould and transferring to a cooling rack then allow to cool completely.