Pop all flours and coconut sugar in food processor or thermomix and pulse to combine and aerate (3 secs, speed 5 for TM users / about 5 seconds for Food Processor)
Add chilled ‘fats’ of choice
Pulse until a wet sand vibe is achieved (3 seconds on speed 6 for TM users / about 5 secs in a food processor)
Whisk your egg and vanilla bean together in a bowl
Add about 2/3 of this mixture slowly over 3-4 seconds into the processor. Has it gone to clumpy texture? You’re done. Has it not? Add the rest and pulse another 3 seconds.
No Waste tip: Save the leftovers of the egg mixture if you have any, for a batch of French toast or to pop in a pikelet batter – there, I’ve given you an excuse to make the perfect pikelets from my book!
Spatula out the cookie dough onto unbleached parchment paper and shape roughly into a ball.
Pop in fridge for 20 minutes to make it more workable, as at this stage, it will be a little wet.
Preheat oven to 180C / 350F fan forced OR 200C / 400F non fan forced oven.
Take out of fridge and fan a little flour (not coconut) onto some parchment and turn the dough into a cookie ‘log’ shape.
You could try cutting your biscuits straight away, or to make it easier, pop back into fridge for another 20 minutes. A nice firm log is easiest to cut perfect little discs from.
Then cut discs and pop on baking tray. There’s plenty of butter in the recipe, so no need to butter the parchment.
Bake for 15 minutes on 200C / 400F or until golden brown. They will firm up as they cool. so as long as you have those deep golden hues, you are ready to rock!
Let them cool. Pop in a pretty bowl. Enjoy with good friends and tea.
PRO TIP: Make a couple of batches one after the other and roll into logs and ‘candy twist’ the edcges and pop in the freezer. This way you have a batch of dough ready to go for when kiddies pop over or friends are around for tea. No stress. No prep, just defrost 10 minutes, get a sharp knife, slice and bake.
