Ingredients
200 gr gluten-free flour 75 gr butter 50 gr icing sugar 2 tsp vanilla extract 1 tbs oat milk (or more)
Instructions
Preheat the oven to 160 C.
Place the flour, butter and sugar in the TM bowl.
Mix slowly Speed 3 until it looks like fine breadcrumbs.
Add the vanilla extract, Speed 2.
Add the milk through the hole at the top until the mixture sticks together. You might need more than 1 tbsp.
Combine together to form a dough.
Refrigerate for 10 minutes.
Tip over a floured surface and roll out to about 5 mm thick.
Cut out with the cookies cutters and place on a baking tray lined with parchment paper or non stick cooking sheet.
Bake for 12 to 15 minutes.
Place on a wire rack to cool.
Once cool, dust with icing sugar or fill with chocolate spread, peanut butter, etc.
The recipe can be done without a TM. Just place the ingredients in a normal food processor.
The recipe works well with normal flour too.