This type of cookie is what I would deem the best for tea. Five ingredients and minimal effort. Perfectly buttery, melts on every bite, and keeps for a very long time at room temperature.
It is also very easy to prepare, requiring a sturdy spatula or a fork and a bowl. That's it. The sheer beauty of simplicity.
I flavoured it generously with vanilla, but if you want, you can also add a drop of walnut or almond flavouring. Feel free to add some fresh lemon or orange zest. You can even dip them in some dark chocolate for a beautifully striking effect.
However you decide to decorate them, I truly hope you enjoy every bite with your favourite tea, because they are equally delicious right off the baking sheet and the next day.
Ingredients
120 grams vegan block butter, cold
50 grams icing sugar, sifted
2 teaspoons vanilla bean paste
150 grams plain flour
40 grams cornflour
Preparation
Because these are so quick to prepare, let the oven preheat to 180°C and line two large baking sheets with baking parchment.
Place the butter into a medium bowl and mash it well using a wooden spoon, a spatula, or a fork. Add in the vanilla and blend it well in the same fashion. The key is not to incorporate too much air into these, so using a fork or a spatula works best.
Add in the dry ingredients and keep mashing and mixing until a dough starts to come together. Lightly knead it to form a smooth ball, and immediately roll it out between two sheets of parchment paper. Roll them out to 6 millimetres in thickness and use a 5-centimetre round cookie cutter, cut as many rounds as you can. Arrange them on the baking sheet, briefly knead the dough and roll it out again, repeating the process until all of it is used up.
Bake the cookies in a nicely preheated oven, at 180°C, for about 10 minutes. They should remain light in colour and very soft. Let them stand on the baking sheet for about 10-15 minutes, and they're ready to serve. Yields 32 cookies.
