Sugar Cookies
- 1.In a bowl, combine the flours and salt
- 2.In another bowl, cream together the butter, coconut oil and castor sugar. Add the plant milk and vanilla extract and mix again.
- 3.Add the dry mix to the wet mix and combine until you don't see dry bits of flour. Cover and let it rest on the counter for 30 min.
- 4.Take the dough out onto a piece of baking paper, cover that with another sheet of baking paper, and roll it out to 1/4 inch (1/2cm) thickness. Put it in the refrigerator while you preheat the oven.
- 5.Preheat the oven to 190 degrees and line a baking tray with baking paper.
- 6.Take the chilled rolled-out cookie dough out of the refrigerator and cut out shapes using an egg shaped cookie cutter.
- 7.Put the egg cookies on the baking paper lined baking tray and bake for 8 - 10 min. Re-roll any leftover cookie dough and bake more cookies, until you have no more cookie dough left.
- 8.Let the cookies cool completely on the baking tray before taking them onto a wire rack.
- 9.Icing: In a bowl, mix together sifted icing sugar and evaporated oat milk.
- 10.Separate the icing into smaller bowls and mix in the food colouring.
- 11.Dip in the top surface of the cookie and set on a wire rack to let it dry.
- 12.Put the rest of the icing in individual piping bags with a small piping tip. Decorate the cookies by drawing lines and dots with the icing.
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Biscuit Ingredients:
- 1/2 cup Almond Flour
- 2 cups Gluten free flour or cake flour
- 1/2 tsp salt
- 2/3 cup Irene's Plant-based butter, softened at room temp
- 1/3 cup coconut oil, melted
- 2/3 cup of castor sugar
- 1 TBSP plant milk
- 1 1/2 tsp Vanilla extract
Icing Ingredients:
- 2 cups icing sugar
- 2 Tbsp plant milk
- food colouring of choice x 4 different colours
