Heart Cutout Cookies Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 140 g (1 cup) all-purpose flour "La Merveilleuse"
• 5 ml (1 tsp.) baking powder
• 1 ml (1/4 tsp) salt
• 50 g (1/4 cup) light olive oil *
• 75 g (1/3 cup) cane sugar
• 1 large egg (55 g)
• 2.5 ml (1/2 tsp)  almond extract
• 2.5 ml (1/2 tsp) vanilla extract

PREPARATION

1. In a bowl, mix together the flour, baking powder and salt.
2. In another bowl, combine the oil, cane sugar, egg, almond extract and vanilla. Stir vigorously with a whisk.
3. Incorporate the dry mixture into the liquids and thoroughly with a wooden spoon.
4. Cover the dough and let rest in the refrigerator for 4 to 6 hours (I leave it ideally overnight).
5. Preheat the oven to 180 °C (350 °F).
6. Roll out about 1/4 of the recipe at a time (the dough should be very cold) to 1/4 inch (5 mm)-thick on a floured surface. Make sure the dough is well floured before rolling it out and also make sure that there is still flour underneath.
7. Cut the cookies with a cookie cutter and place them on a baking sheet covered with parchment paper. Sprinkle with cane sugar, to taste.
8. Bake on the top rack for 12 to 15 minutes.
9. Leave to rest for one minute on the baking sheet after taking it out of the oven. Then gently remove the cookies using a spatula and let cool on a wire rack.