Serves: 20 cookies
INGREDIENTS
200g / ¾ cup + 2tbsp dairy-free butter (I used Vitalite)
1 tsp vanilla paste
100g / ½ cup caster sugar
300g / 2½ cups plain flour, sifted
- Cream the butter, vanilla and sugar together. Stir in the flour and mix into a dough. Wrap in cling film and chill in the fridge for at least 30 minutes to firm up.
- Meanwhile, preheat the oven to 160c / 140c (fan) and line a baking tray with parchment paper.
- Once the dough is chilled, roll out to approximately ½ cm thickness and cut into shapes. Place on the baking sheet, sprinkle with a little extra sugar and bake for 12-15 minutes until golden brown at the edges, turning half way through to ensure even baking.
- Leave to cool for at least 10 minutes before serving or decorating.
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