| 1. |
Preheat your oven to 175°C. |
| 2. |
Line sheet pans with greaseproof paper. |
| 3. |
Put all the dry ingredients in a bowl and whisk to combine. |
| 4. |
In a large mixing bowl, cream the butter for about two minutes until smooth and creamy. |
| 5. |
Gradually add in the dry ingredients and combine with a handheld mixer. It should form a soft dough. |
| 6. |
Scoop out the dough with teaspoons or a melon baller, and roll the dough into balls, shape into cubes, or other cute shapes. |
| 7. |
Place them on the pan about two inches apart and bake for 14 to 16 minutes. |
| 8. |
Let the cookies cool for 10 to 15 minutes, savour or keep them in an airtight jar for later sharing! |
