These little beauties are an American classic. Crisp cookie with a sugar crunch.
10 oz plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
8 oz butter (I used brandy butter from Christmas)
3 oz sugar
1 tablespoon light brown sugar
1 1/2 teaspoons vanilla extract
3oz demerara sugar
Heat oven to 190C/160C fan/GM5.
Beat softened butter, sugar and brown sugar until fluffy. Combine in egg and vanilla. Add sifted flour, baking powder and salt.
Put the demerara sugar on a plate, butter the bottom of a glass, grease a baking sheet (2 if you have them). Take pieces of cookie dough and roll into inch wide balls using your hands, then roll in the sugar.
Place on baking sheet 1 1/2 inches apart. Flatten with a fork. Bake on middle or lower shelf for 13-15 minutes until very pale golden. Remove with fish slice into wire rack after a minute to cool. Keep in an airtight tin.
I adapted Brown Eyed Baker’s recipe (here) and she includes American measurements and more detailed instructions.
Dairy free – use vegan margarine instead of butter.