So I haven’t blogged for a while. I have a list of recipes I need to write up including the last bake club night. I’ll get round to it at some point. I was away in France snowboarding last week and unbelievably snowboarding takes priority over cake (don’t worry there aren’t many things that do).
Anyway I made these cookie bars months ago after work demanded an iced baked good. These disappeared pretty quickly. I’ve actually made them before except they were all eaten before I got a chance to photograph them.
They’re much easier to make than traditional cookies because you don’t have to divide the mixture up or make sure they’re all spaced far enough apart (they never are) on a baking sheet. You just tip the mixture into the tin, spread it out and bake it.
I used butter icing for the topping but you can use any sort of icing. I didn’t have anything to decorate the top with but some sprinkles would be a great addition.
Recipe taken from Averie Cooks.
- Makes: 16 bars
- Cook Time: 45 minutes
- 115g butter
- 225g caster sugar
- 2 eggs
- 1 tsp vanilla essence
- 1/4 tsp bicarbonate of soda
- 300g plain flour
- 115g butter
- 400g icing sugar
- Preheat the oven to 190°C/375°F/gas mark 4
- Beat together the butter and sugar in a large bowl until light and fluffy.
- Add the eggs and vanilla essence and beat again.
- Finally add the bicarbonate of soda and flour and mix until combined.
- Tip the mixture into a lined 8x8inch square tin and spread so the top is level.
- Bake in the oven for 15 to 20minutes until a knife inserted comes out clean.
- While the cookie base is baking beat the butter and icing sugar together until light and fluffy. You may need more or less icing sugar depending on how thick you like your icing. I like mine to be very thick.
- Once the base has cooled, spread the icing on top and decorate with sprinkles if you want.