I learnt this basic butter cookie recipe when I was a high school in Japan over 30 something years ago. The recipe I am going to share this week is not really Japanese, but Japanese people do baking as well and I was given two special rolling pins by lovely Dariusz from InMyWood. So, I thought I would put my baker’s hat on and have some baking fun this week.
In Japan, Older grade primary school students, junior high school students and high school students have to belong to after school activity clubs. Because I lived in a small country town and had to catch a train for about 2 hours everyday I could not do any sport club activity after school. So I joined the baking club that was held every Saturday after school. YES, I had to go to school for half day on Saturday!! On Saturday, I had half day academic subjects lessons in the morning, and then in the afternoon, I baked at the baking club. It was fun because my mom did not have a conventional gas oven, but the high school did.
At my home, I loved baking, but we only had a little oven toaster that most japanese households have. The toaster oven is a little different to what Australians have. It looks like a little, tiny oven. THe door opens up like an oven. I was amazed by the result of using a conventional gas oven. The cake and cookies we baked every weekend were the ones like we buy from shops. I seriously thought we could sell them. This cookie dough recipe is the most simple, basic cookie that I have been baking for more than 30 years. You can change and give them tweaks to make different flavoured cookies just simply by adding cocoa powder, matcha powder, chocochips etc. or if you bake a basic one, you can decorate them by rolling out the dough with a specially embossed rolling pin like I used, to give the basic butter cookie a pretty pattern. You can purchase this rolling pin from InMyWood shop and you will receive 10% off using the following code for Chopstick Chronicles readers.
InMyWood discount code : chopstick
- 80 g unsalted butter
- 80 g caster sugar
- 1 medium egg 50g
- 215 g plain flour
- pinch of vanilla powder
- Soften the butter in room temperature in a large mixing bowl.
- Add sugar and mix well.
- Sift and add the flour into the bowl and mix well.
- Add egg into the bowl and mix.
- Make it into a ball shape and wrap it with cling wrap.
- refrigerate at least 1 hour.
- preheat the oven to 180 degree celsius.
- Take the dough out of the fridge and roll out with a rolling pin to 5mm thick.
- bake for about 15-18 minutes(depends on the oven)
- Cool cookies on a cooling rack.