Add the dough to a clean counter or chopping board and use your hands to create a log shape (approx 2.5 inches / 6.35cm in diameter). Wrap tightly cling film, and then place in the fridge and chill for at 1 hour+ (overnight is okay too)
When you’re ready to bake – Line a baking tray with parchment/greaseproof paper and heat your oven to 180°C (350°F) standard / 160°C (320°F) fan.
Take the chilled dough out of the fridge and slice in to pieces 3/4 of an inch / just under 2cm in width, and place on the lined baking tray at least 2 inches / 5cm apart – I made 10 slices.
Bake for 15-20 minutes or until pale golden brown, and then leave to cool on a cooling rack – they’ll harden as they cool. Enjoy.
Notes
– Store your cooked cookies at room temperature in an airtight container where they will last for 3 days!
– The uncooked cookie dough log wrapped tightly in cling film keeps in the fridge for up to a week, or frozen for up to 3 months – thaw in the fridge.
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