Sivan’s Cookies

• total tid: 27 minutes

Ingredienser

3½ cups all purpose flour (500 g)

¾ tablespoon baking powder (10 g)

½ cup powdered sugar (75 g), plus more for dusting

3 sticks non-dairy butter (340 g)

⅓ cup oil (80 mL)

Pinch of salt

Slightly less than ¼ cup water (about 50–55 mL)

Water can be substituted with orange juice or milk if making dairy cookies.

Fillings:

Plant-based Nutella

Crushed hazelnuts

Date spread

Crumbled halva

Biscoff cookie butter

Crushed Biscoff cookies

Vejledning

Place all dough ingredients into a mixer or large bowl and combine until a soft, pliable dough forms. If the dough feels too dry, add a little more liquid, 1 tablespoon at a time. If it feels too wet, add a little more flour. The dough is very forgiving.

Divide dough into 3 equal pieces.

Place dough between 2 sheets of parchment paper and roll into a thin rectangle or oval, about ⅛ inch thick. Spread your filling of choice and add toppings.

Using the parchment paper to help guide you, carefully roll the dough into a log, gently peeling back the parchment as you go.

Using a knife or bench scraper, cut cookies about ¾ inch thick and transfer onto a parchment-lined baking sheet. I like using a bench scraper to help lift the cookies.

Repeat with remaining dough.

Bake in a preheated 350°F oven for about 25–30 minutes.

Once completely cooled, dust generously with powdered sugar and enjoy.

These freeze beautifully. Store in a cookie jar on the counter, in the refrigerator for extra freshness, or freeze the dough ahead of time until needed.