Technical Tips
• Always pre-heat the oven for about 10 minutes or more before baking to ensure even temperature across the oven.
• Do not open the oven during baking time. This will cause drop in the temperature and you are risking uneven baking i.e can lead to flat and boring cookies.
• The butter should always be in a room temperature before being used.
• The quality of the butter is key and preferably that should be rich in fat. The richer in fat the fluffier and yummier the result.
• The blending of butter and icing sugar is the most important step of the recipe: the fluffier that mixture is, the fluffier the cookies will be.
• The flour and dry ingredients should always be sieved before mixing with the rest of the ingredients. This ensures that the mixture will be mixed evenly with no bumps and there will be air to promise fluffiness. Also this a good check for food moths – yucky but can be a possibility!
• Ideally to use icing sugar as that is easier to melt and blend when baked. However, you can substitute icing sugar with normal or demenara blended sugar i.e. blend it further in the blender, or sugar syrup ie dilute it in a touch of water.
