How to make cookies
When making cookies from a soft mixture that will spread, allow at least 2 3/4 inches/7 cm between each one when placing the mix on the baking sheet to prevent the cookies from joining together as they bake.
To stamp out cookies cleanly with a cookie cutter, rub the edges of the cutter into flour before each cut to prevent the dough from sticking to the cutter. When making cookies from a rolled-out dough, it’s worth making double the quantity and freezing half-roll it into a sausage shape, overwrap with foil, and freeze for up to 3 months.
To use, thaw for about an hour at room temperature, then slice and bake as usual. To add extra fiber and texture to plain cookies, roll out on a counter dusted with oatmeal or bran instead of flour.
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