Great British summer is in full swing, 2 days of rain and gusty winds, what can one do if not bake. Butter cookies always go down well with us, so I baked the first one of 2 recipes today, the second one, with hazelnuts maybe tomorrow. Very simple recipe-200 g of softened salted butter beaten in kitchen aid with 100 g of icing sugar, 1 tsp of vanilla paste added, then 250 g of plain flour slowly in, 2 tbsps of milk. When ready, to the piping bag with a wide nozzle. Squeezing the dough onto the baking paper was quite an effort, but I managed, then baked them in 160 degrees for about 15 minutes. When cooled, they were dipped in melted white and milky chocolate.

I find them a touch too sweet, but might try to do something similar to what I bought in Italian Conad last month, butter cookies stuffed with a nice, thick frutti di bosco marmalade. Those were great. I’d just have to find a jam good enough to use for this.