Egg-free cookies

• butter↗125g g

  softened

• granulated sugar↗125g g
• vanilla essence↗1 tsp tsp

  or extract

• self-raising flour↗200g g

  plus extra for dusting

• baking powder↗1 tsp tsp
• milk or white chocolate chips50g g
• cocoa powder↗2 tbsp tbsp

  (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C fan/gas 4. Beat the butter and sugar together with a wooden spoon or electric mixer in a large bowl until the mixture becomes light, fluffy and golden.

2. 2

   Add the vanilla, flour, baking powder and chocolate chips. If needed, add 1 tbsp water to bring the mixture together, and cocoa powder if you want chocolate cookies. Mix the dough into a ball by hand.

3. 3

   Sprinkle a little flour onto the work surface and the dough. Roll the dough out to a thickness of 3 mm and use cookie cutters to cut shapes, placing them on a parchment‑lined tray, leaving enough space between them.

4. 4

   Bake for about 12 minutes or until golden‑brown. If baking on two trays, swap them halfway through. Leave the cookies on the tray for another 5 minutes, then transfer to a wire rack to cool. Store in an airtight container for 3–4 days.