Footy Cookies

INSTRUCTIONS

1. In a bowl whisk together the flour, baking powder and salt, set aside.
2. In a stand mixer with paddle attachment, beat the butter, sugar and vanilla until smooth but not creamed.
3. Add the eggs, one at a time and mix until combined and scrape down bowl so no large pieces of butter are stuck to the bottom.
4. Gradually add the flour mixture and mix on low speed until a soft dough is formed and bowl edges are clean. Don’t overmix as this will cause the biscuits to shrink.
5. Roll dough between two pieces of baking paper with a rolling pin. (if you can, use rolling pin guides, my preferred thickness is 6mm for these biscuits)
6. Refrigerate your rolled dough on a baking tray for 10 minutes to help retain shape.
7. Preheat BBQ to around 200 degrees indirect heat.
8. Cut your desired shapes and place evenly spaced on a lined baking tray.
9. Bake for approx. 9 minutes or until edges are slightly golden (You may need to turn your tray halfway through, just keep an eye on them)

Notes:

• Dough should only be re-rolled once more as it starts to lose its shape when overworked.
• Nice flavour swaps could be: Vanilla bean paste, lemon zest, orange zest, etc.