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:
- In a bowl, cream together the almond and vanilla mylk base, oil and brown sugar until smooth.
- In another bowl, whisk together flour, baking soda and salt.
- 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.
- Chill the dough for 30-60 minutes - this helps it roll cleanly and holds its shape.
- Roll out between two sheets of baking paper to about 5-6mm thick
- Cut with your favourite cookie cutters.
- Optional: Brush tops lightly with plant mylk and press on edible flowers.
- 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
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