Method
- Beat the eggs, sugar and vanilla for about 1 minute, until light in colour.
- Combine the sifted dry ingredients with the remaining components, cover, and refrigerate for at least one hour.
- Preheat the oven to 200°C (180°C fan). Grease your oven trays.
- Roll heaped teaspoons of the mixture into balls and place on the trays, spaced apart to allow room to spread. Flatten into 6cm rounds.
- Bake for 10 minutes, until lightly browned. Allow the cookies to cool on the trays before transferring to wire racks.
Tip: Store in an airtight container and they will last for 1 week.
Made with love — and our own honey & rapeseed oil.
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