Cream together the butter and sugar (sachet 1) with an electric mixer for 1 minute until pale, then mix in the egg yolk until well combined. Stir in the cookie mix (sachet 2) to form a smooth dough –  you may need to use your hands to bring it together.

Roll the dough between two sheets of baking paper until about 5mm thick. Transfer to a tray and chill for 1 hour until firm.

Preheat your oven to 160°C (fan-assisted convection) and line two oven trays with baking paper. 

Cut out shapes from your sheet of dough using cookie cutters and place on the prepared baking trays. Any dough scraps can be rerolled to cut out more cookies.

Bake the cookies for 10-12 minutes until crisp, then allow to cool. 

Tip: This dough can also be shaped into a log and stored in the freezer for quick and easy slice-and-bake cookies. Simply shape the prepared dough into a thick log (about 5cm in diameter) and tightly roll in a piece of cling wrap. Chill in the freezer until firm, and cut into 5mm-thick slices using a sharp knife – if the dough is crumbling as you cut it, set the log aside at room temperature to soften slightly. Bake as per the recipe above.

Check out our MiniMakes Snap Cookies 101 blog post for troubleshooting tips and a more in-depth guide to making perfect cookies.