Yet another delicious, whole grain, cut-out cookie recipe
Cut the butter in little cubes, add in coconut oil, sugar & flour. Add spices of your choice; gingerbread or cacao.. or both.
Make a dough, first using a handmixer - finish it off with kneading. Add plant milk if needed; if oyu can't form a dough.
Keep a dough in a fridge for an hour (or overnight), airtight.
Preheat the oven to 350°F/180°C
Dust the working surface with flour (you can add a bit of ground almonds, for additional taste kick), roll the dough out to 1/2′ thickness.
Fun time; cut them out with cookie cutters.
You know the drill; re-roll the rest of the dough to cut out more cookies until you’re out of the dough.
Bake for ca. 12 minutes, till they’re lighty brown – don’t overbake them.
They will be squishy when freshly out of the oven – carefully not to break them (I use cake server), take them out & let them cool down.