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Cookies are small text files that are placed on your computer by websites that you visit. They aren't edible treats, which you should probably refrain from if you care about your waistline. If you have come here hoping for a recipe, please see below for my favourite...
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And now for something a whole lot tastier...
100 grams fat (butter or baking margarine)
200 grams sugar (white or brown)
300 grams plain flour
(Now you see why they are called 1-2-3 cookies - you can increase the recipe as much as you like, and measure it in grams or ounces, so long as you keep to the proportions of 1 part fat  to two parts sugar and three parts flour)
  • Beat the fat and sugar together until they are soft and creamy. Then stir in the flour. You may need to squidge it about with your hands quite a bit to get it to stick together, but that's the fun part. If you have any children on hand, they will probably be glad to help you do this. If it really won't stick together add an egg yolk or a splash of milk.
  • Roll out into a sheet about 1 cm thick - use a well floured rolling pin for this, as the dough will be sticky. Cut out with cookie cutters, or with a glass or teacup, or just slice up into fingers or other shapes. You can also roll the dough into balls and flatten them with a fork, or roll up the dough into a sausage shape, wrap in clingfilm and chill it, then slice into 1 cm slices. The dough can be frozen sliced and uncooked and baked from frozen.
  • Put cookies on a baking sheet (non-stick parchment helps) and bake in a moderate oven (Gas 4 ish - 175c ) for about 12 -15 minutes or until just beginning to colour a bit. They might be a bit soft when you take them out , but will soon firm up as they cool.
Options: You can substitute cocoa powder for some of the flour, or add chocolate chips, raisins etc. You can flavour with cinnamon or ginger or lemon/orange rind etc. You can add an egg yolk or a splash of milk. You can ice the biscuits after they are cooked and add hundreds and thousands etc.You can use self-raising flour for a softer texture. They will taste good whatever you do. If you  make them with children you will probably find that a lot of the dough never makes it to the oven...

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