Drop Tea sugar cookie

These light and airy Drop Tea sugar cookies are little effort, have few ingredients and are speedy to make. Ideal if you know you have visitors at short notice.

Ingredients

Ingredient	Volume	Weight	Metric	Comment
All purpose flour	3 cups	12 ozs	335g	+more if needed
Salt	½ tsp
Caster sugar	2 cups	15 ozs	426g
Eggs	6 medium
Vanilla or Almond essence	1 tsp			Optional, see note **

Tools

Three baking sheets
Scales and measures
Bowl and whisk or electric mixer
Two medium bowls for ingredient preparation
Tablespoon
Dessertspoon & teaspoon
Palette knife
Cooling rack

Method

Put on the oven to warm up the 325F/ 160C/ Gas 3.
Prepare your baking sheets.
Sift the flour and salt together five times to make it light and airy.
Sift the sugar three times to make sure there are no clumps of crystals.
Beat the eggs at high speed for ten minutes to introduce air bubbles.
Remove the bowl from the mixer and add 2 tablespoons of sugar; fold in gently by hand, preserving the bubbles in the egg mixture.
Add a tablespoon of flour and fold in gently to preserve the bubbles in the egg mixture.
Repeat adding and mixing alternate spoons of flour and sugar until the sugar is all incorporated.
Continue to add flour, one tablespoon at a time, until the mixture is just stiff enough that it will not drop from the spoon on its own weight.
Lift dessertspoons of the mixture and, using the teaspoon to separate it, drop each blob gently onto the baking sheets allowing room for spreading.
Pop them straight into the oven before the bubbles disperse.
After five minutes turn the sheets so they cook evenly.
Bake for 10 to 15 minutes, until a uniform light brown all over.
Remove and scoop them off the sheets with the palette knife onto the cooling racks.

** Note re flavours. The original recipe does not call for added flavours as the taste of the natural ingredients was seen as quite sufficient. More modern palettes tend to prefer something more.

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