Vegan Sugar Cookies
-= Ingredients =-
1/3 cup water
2 tablespoons flax meal/ground flax seeds
3 3/4 cups Doves Farm gluten free plain flour (or any gluten free flour blend)
1 cup organic unsalted butter or if vegan, a dairy free margarine
2 cups raw unbleached caster sugar
1/4 -1/2 cup rice milk
1 tablespoon vanilla extract
1/2 teaspoon almond extract (optional)
3/4 teaspoon Himalayan sea salt
-= Instructions =-
1) Preheat oven to gas mark 4 (180C). In a small bowl whisk together the water and flax meal.
2) In a mixing bowl stir together the flour and baking powder.
3) In another mixing bowl, mix the mix the butter and caster sugar together, beat until light and creamy. Add the water and flax meal mixture from step 1 and the 1/4 cup of rice milk, vanilla extract, almond extract, (if using) and salt and beat until well mixed.
4) Add half of the dry ingredients to the bowl with the wet ingredients and mix well. Then add the other half and mix until fully combined. If the dough is very crumbly add more rice milk, a little at a time, until it forms a soft dough.
Transfer the dough to a clean board or surface. Shape into 2 balls, cover with cling film, and put in the fridge for at least 1/2 hour.
On a lightly floured surface, roll out the dough to approximately ¼ inch thickness. Cut the dough with a a cookie cutter and careful transfer to a parchment paper lined cookie sheet. Be careful as they are very fragile. Bake for about 18 to 20 minutes or until lightly golden. Transfer to a wire rack to cool completely. Dust with sugar and enjoy.
If making cookies with a cookie press