This is a great time saver and the cookies taste great! Mix, roll, freeze, defrost, slice, roll and bake. It is that easy!
This dough is perfect to make before busy periods like Christmas or if you frequently need to take baked goods to school or work at the last minute. They also make great gifts with a card with baking instructions.
Preparation Time: 10 minutes
Cooking Time: 0
Makes: 2 logs, 16 - 18 cookies per log
Ingredients 225g butter, soft (nuttelex if lactose free)
1 cup caster sugar
2 eggs, lightly beaten
1 1/2 cups plain flour (gluten free, if required)
1 1/2 cups self raising flour (gluten free, if required)
Nuts, chocolate buttons, if desired
You will need:
String or ribbons
Stir the butter and sugar until combined.
Add the eggs, flour and stir. At this point stir in nuts, chocolate buttons etc if desired and stir to combine.
The cookie dough
Divide the dough into two and place onto two 40 cm sheets of baking paper.
I stretch the dough as I put it down as it makes it easy to roll
Roll the dough into two logs in the baking paper.
Rolling in baking paper stops sticky fingers
Twist the ends of the baking paper and secure with a piece of string/ribbon.
Freeze for up to 3 months.
On the day of baking, defrost for 1 hour or until soft, slice into 1.5 cm slices, roll into balls and bake for 10 minutes at 180 degrees.