Tea Party.

It's Sunday -- a time to sip on some fine tea and enjoy some uberly delicious cookies.

A super easy to make melt-in-your-mouth butter rich cookies.

I used SCS butter for these cookies.

Originally, this recipe asked for eggs. However, as I opened my fridge, THERE WAS NO EGG.

Therefore, this recipe became much easier. It's now turned into a shortbread recipe! (: 

Recipe:

Makes up to 30 mini cookies

(113g) 1 Stick Butter (Danish/French/SCS/NZ/Aust)

55g Castor Sugar

138g All Purpose Flour

Method:

1. Preheat your oven to 170C/150C Fan/Gas 3
2. Cream the butter in a large bowl until soft and creamy. Add the sugar and beat until the mixture is pale and fluffy.
3. Sift the flour together with the butter and sugar mixture and mix to form a firm dough.
4. You can put the dough into a piping bag to pipe them into the shape as shown in the picture above (but be warned, it will take you some strength to pipe them), or you can make it into whatever shapes you would like them to be.
5. Bake them for around 13-15 mins or until they are light golden brown and slightly firm to touch.
6. Lastly, transfer the cookies to a cooling rack.

Recipe adapted from UkTv.

These cookies goes along with Nutella (I mean, what doesn't? (: ),  or any jam according to your preference. (:

Sit by a window, sip a cup of Earl Grey, and enjoy your freshly baked cookies.