The gentle art of baking cookies

Flour, sugar, butter and cream turn into something that is fragrant, golden, crispy and delicious. As always with plain recipes, the quality of ingredients is of great importance. By the way, the shortcrust cookies are deceptively plain, they are gorgeous.

And here is the recipe:


300g pastry flour (a bit coarser then the cake variety) – this is crucial for really crispy cookies

200g fresh unsalted butter, cold from the fridge

100g caster sugar

2-3 tbsp of sour cream


Cut butter into small chunks and work them into flower, either with a knife of your fingers, till it resembles breadcrumbs. Add sugar and mix, then sour cream by 1 tbsp – be careful not to add to much or the pastry will turn wet –  till the pastry sticks together and make a nice ball. Do not over knead the pastry, just bring it together.

Roll the pastry to ca 5 mm and cut out shapes of your choice. I find that hearts are everybody’s favourites : )

Arrange on a baking sheet covered with parchment paper (that saves greasing the sheet) and bake ca 15-20 min at 180 C. The baking time depends on the size of the cookies, smaller – shorter time, bigger – longer, but I guess that is obvious as well as knowing one’s oven.

Have a lovely day!

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