VALLEY FLAX FLOUR – VALLEY KITCHEN
WHEAT FREE – CONTAIN PURE OATS
Crispy Cookies
These delicious crispy cookies can be made seasonal with a few colored sprinkles.Nutrient Facts per Serving
Serving size: 1 cookie
Calories / 59
Total fat / 3 / g / 5 / %
Saturated fat / 1.5 / g / 7 / %
Trans fat / 0.1 / g
Polyunsaturated / 1 / g
Omega-6 / 0.3 / g
Omega-3 / 0.6 / g
Monounsaturated / 0.8 / g
Cholesterol / 5 / mg
Sodium / 50 / mg / 2 / %
Potassium / 10 / mg / 0 / %
Total Carbohydrate / 7 / g / 2 / %
Dietary Fibre / 1 / g / 5 / %
Sugars / 3 / g
Protein / 1 / g
Vitamin A / 0 / %
Vitamin C / 0 / %
Calcium / 4 / %
Iron / 4 / %
/ Yield: 48 cookies
125 / ml / Butter,salted, room temperature / 1/2 / cup
125 / ml / Golden flax flour / 1/2 / cup
125 / ml / Icing sugar / 1/2 / cup
60 / ml / Orange juice / 1/4 / cup
5 / ml / Vanilla / 1 / tsp
750 / ml / Valley Kitchen Wheat Free Cake & Loaf Mix / 3 / cup
30 / ml / coloured sprinkles (optional) / 2 / Tbsp
Buckwheat flour for rolling
- With an electric mixer, cream the butter. Blend in the golden flax flour and icing sugar. Beat on medium for 2 minutes.
- Add the orange juice and vanilla. Beat to mix.
- Fold the Valley Kitchen Wheat Free Cake & Loaf Mixinto the batter until well blended and then add in the coloured sprinkles. Kneed as required to pull the dough together.
- Lightly flour the counter and roll the dough to about ½ cm thick.
- Cut with a 5 cm (2 inch)round or decorative cookie cutter. Gather remaining dough together, roll, and cut. Repeat until all of the dough has been used.
- Liftthe cookies with a spatula and placethem on a dry baking sheet.
- Bake in an oven preheated to 325oF for 15 minutes.