Drop Cookies


Unlike most biscuit mixtures this does not need rolling out; you simply drop the mixture off a teaspoon on to a greased baking sheet and flatten with a fork. It is a rich mixture, ensuring a lovely short, crisp texture every time.

Flavour the basic dough with 50 g (2 oz) chopped nuts (especially honey-coated peanuts) or chocolate drops, currants, grated lemon or orange rind or chopped glace cherries. Preheat the oven to 190°C, 375°F, Gas Mark 5. Lightly grease 2 baking sheets.

  1. Cream 15 g (3 oz) softened butter or margarine with 15 g (3 oz) caster sugar, then mix in 1 egg yolk and 125 g (4 oz) plain four, 1 teaspoon vanilla essence and 4 tablespoons milk or orange juice. Mix in chocolate drops or other flavouring, if liked (left).

  2. Spoon 25—30 teaspoons, spaced apart, on to the baking sheets. Flatten the mixture with a fork into rounds in a criss-cross pattern, dipping the fork occasionally into cold water to stop it sticking to the dough.

  3. Bake for about 20 minutes, swapping the sheets halfway through, until the cookies are golden on the rims. Remove from the oven, leave for 2 minutes, then transfer to a wire rack to cool. Store in an airtight container.

  4. From left to right: chocolate-flavoured freezer biscuits, plain buttery melting moments, chocolate drop cookies and rich, crunchy shortbread.