Laura’s Slice & Bake Cookies

A reliable, buttery favourite with endless variations

There are some recipes you try once and forget. And then there are the ones you quietly save, make again, and eventually memorise.

This one comes from my lovely customer Laura, who generously shared her Slice & Bake Cookies recipe with me. We tested it this weekend with the grandchildren, added M&M’s, made a happy mess in the kitchen and can confirm they’re every bit as good as promised.

It’s a beautiful base recipe. Buttery, delicate and not overly sweet. The dough can be made ahead of time, rolled into logs and kept in the fridge, ready to slice and bake whenever you need something homemade in a hurry.

Perfect for entertaining. Perfect for gifting in a biscuit tin. Perfect for a Sunday afternoon.

Slice & Bake Cookies (With Easy Flavour Variations)

Ingredients

·       250g butter, softened

·       1¼ cups (200g) icing sugar

·       1 teaspoon vanilla extract

·       2 cups (300g) plain flour

·       ½ cup (75g) rice flour

·       ⅓ cup (50g) cornflour

·       2 tablespoons milk

Method

1. Make the Dough

In a small bowl, beat the softened butter, sifted icing sugar and vanilla extract with an electric mixer until pale and fluffy. Transfer to a large bowl and stir in the sifted flours in two batches. Add the milk and mix until a smooth dough forms.

2. Shape and Chill

Divide the dough in half. On a lightly floured surface, knead each portion until smooth, then roll into logs approximately 25cm long. Wrap each log in baking paper and refrigerate for about 1 hour, or until firm.

3. Prepare for Baking

Preheat your oven to 160°C (140°C fan-forced). Grease oven trays and line with baking paper.

4. Slice and Bake

Cut the chilled logs into 1cm slices and place them on the trays, allowing about 3cm between each cookie. Bake for approximately 20 minutes, or until lightly golden. Cool on wire racks.

Makes approximately 48 cookies.

Flavour Variations

Orange & Poppy Seed

·       Omit the vanilla extract

·       Beat 1 tablespoon finely grated orange rind with the butter and sugar

·       Add 2 tablespoons poppy seeds with the flours

Lemon & Craisin

·       Omit the vanilla extract

·       Beat 1 tablespoon finely grated lemon rind with the butter and sugar

·       Stir in ¾ cup (100g) coarsely chopped craisins with the flours

Pecan & Cinnamon

·       Add 1 teaspoon ground cinnamon to the sifted flours

·       Stir in 1 cup (120g) coarsely chopped pecans

·       Sprinkle with cinnamon sugar before baking

M&M’s

·       Stir in 2 × 35g packets of mini M&M’s with the flours

Storage Tips

Unbaked logs: Keep wrapped in the fridge for up to 3 days, or freeze for up to 2 months.

Baked cookies: Store in an airtight container at room temperature for up to 1 week.