Dinosaurs In My Kitchen!!!: Butter cookies / Shortbread cookies

I cooked like crazy this week-end. It was so much fun and so much pleasure from the plate. I guess it will take me the whole week, if not more, to share with you all the new and old recipes I came up with!

With my No.1, we made Lebanese flat-bread and hummus - that was so fresh, so good as appetizer!
There was also a seven-hours lamb leg - this dish raised the bar very high and took us straight to heaven!
Then, I made vanilla ice-cream, salted caramel sauce and butter cookies to revisit a roasted mango crumble - that's was a pure pleasure to eat!
If this sounds like a nice meal, stay connected, I'll post all the recipes this week!

I'm starting with the butter cookies, sort of shortbread cookies, but sweeter - my son's favourites! He was so sad when after only few hours, he realised that there were only three left - daddy loved them, too! There were about 30 cookies freshly baked in the morning and only three left in mid-afternoon. I think that's a pretty sound indicator. But the best is for the mums: less than 10 mins preparation (yes in total!!!) + 7-8 mins baking! I bet you'll be baking those every second day. I prepare the cookie dough in the evening, rest it in the fridge over night. The next morning, it is ready for slicing and baking few minutes, just in time before morning snack or afternoon tea. These cookies are deliciously rich and crumbly. They suit very well with coffee or tea. I love them with ice-cream.

Ingredients (~30 cookies)

- 200 g flour
- 160 g butter, at room temperature
- 80 g raw sugar
- 20 g soft brown sugar
- 40 g honey, melted
- 1 small egg, size 6 (or 3/4 size 7)*
- 2 g sea salt

Instructions

1. Mix together the flour, the butter, the sugars (raw and brown) and the sea salt in a mixing bowl, until it is fine like sand.

2. Add the melted honey and the beaten egg.

3. Put the cookie dough on wrapping paper, and roll it like a big sausage.

4. Set in the fridge until hard or over night.

5. Take the wrapping paper off and slice quite thick (1 cm).

6. Put on a tray (covered with baking paper). Allow for enough space between each cookie as they expand a little bit when baking.

7. Put in the oven, fan bake, at 180C for 7-8 minutes (depending on the oven). The cookies are still soft after 7 or 8 minutes, they will harden when cooling down. Put them on a cooling rack.