Simple Butter Cookies

Made with the same ingredients as the baked-egg sponge muffins

Makes about 16
Oven 180°C / 160°C fan / Gas 4
Bake 12–15 min

Not a substitute for the clinic's challenge recipe The baked-egg challenge muffins are a measured dose: about 3/7 of a large egg per muffin, baked for around 20 minutes. Each cookie here contains roughly 1/16 of an egg and bakes for less time, so it is a smaller, less thoroughly cooked egg exposure.

If these are for the challenge or for an egg ladder at home, check with your allergy clinic or dietitian first. Many clinics have their own biscuit recipe for that stage.

Ingredients

125gsoft butter or margarine (milk- or soya-free if needed)
100gcaster sugar
1large egg, whisked
200gself-raising flour (or a gluten-free self-raising flour your child has tolerated)

Method

Preheat the oven to 180°C (160°C fan, Gas 4) and line two baking trays with baking paper.
Cream the butter and sugar together until light and fluffy.
Beat in the whisked egg.
Mix in the flour until it forms a soft dough. If it's too sticky to handle, add 1–2 tablespoons more flour; if it's crumbly, add a teaspoon of milk or your child's usual milk substitute.
Roll into 16 walnut-sized balls and space them well apart on the trays. Flatten each one slightly with a fork.
Bake for 12–15 minutes until golden at the edges. Leave on the tray for 5 minutes to firm up, then move to a wire rack to cool.

Variations

Chocolate

Swap 25g of the flour for cocoa powder and mix them together before adding.

Wheat / gluten free

Gluten-free flour gives a crumblier dough. Add a little extra butter or a splash of milk, and chill the dough for 20 minutes before rolling.

Cookies vs. challenge muffins

	Challenge muffins	These cookies
Egg per piece	≈ 3/7 large egg	≈ 1/16 large egg
Bake time	~20 min	12–15 min
Flour : egg	100g : 3 eggs	200g : 1 egg