Swiss Brunsli Cookies

Instructions

1. Preheat the oven to 170°C Fan.
2. Place all the ingrediants exept the aquafaba and vanilla, in the bowl of a free standing mixer with the dough hook attached. Mix on a medium speed until combined.
3. With the mixer going add the vanilla and then aquafaba, 1 tbsp. at a time, until it comes together in a soft ball. You won’t need all the aquafaba and the dough will be quite sticky.
4. Place on a sheet of cling and shape into a rough disc, cover and refrigerate for 1 hour, to rest.
5. Cut 2 pieces of baking parchment and place on top of one sheet and place the other on top of the dough. Roll out to for a rough 22cm circle and 1 ½ cm thick. Using a 7cm star cutter or any cutter of choice, cut out the shapes and place on a lined baking tray. Press the scraps together and roll again, and cutting more shapes as before, until all the dough has been used.
6. Bake for 12 minutes, until the bottoms are slightly crisp and the middles are soft and gooey. Remove from the oven and set aside to cool.
7. Dust with icing sugar to finish.