Almond & Vanilla Mylk Cookies

Makes 20 small cookies

Ingredients:

• 100g of Almond and Vanilla Mylk Base
• 50g of neutral oil (grapeseed, rice bran or light olive oil)
• 80g brown sugar or coconut sugar
• 180g plain flour
• 20ml of your favourite mylk
• 1/2 tsp baking soda
• 1/4 tsp salt
• Edible flowers for decoration (optional)

Instructions:

1. In a bowl, cream together the almond and vanilla mylk base, oil and brown sugar until smooth.
2. In another bowl, whisk together flour, baking soda and salt.
3. Combine wet and dry ingredients until a dough forms. It should be soft but not sticky. If it crumbles, add a small splash of plant mylk. 
4. Chill the dough for 30-60 minutes - this helps it roll cleanly and holds its shape.
5. Roll out between two sheets of baking paper to about 5-6mm thick
6. Cut with your favourite cookie cutters.
7. Optional: Brush tops lightly with plant mylk and press on edible flowers.
8. Bake at 170° for 12-14 minutes, until edges are just turning golden.

Notes:

• Make sure almond mylk base is at room temp for easy mixing
• Chilling the dough helps cookies keep their shape, don't skip this step! 
• For a softer texture, add 1tbsp of cornstarch to the dry mixture