Blue Tin Cookies
Do you remember those crunchy butter cookies in those blue tin boxes? The ones that taste slightly like shortbread? They came in all kinds of shapes and were decorated with almonds and stuff. Well these are them, whether you remember them or not.
For 35 cookies:
1 1/2 cups brown sugar
3/4 cup vegetable shortening
1/4 cup vegetable oil
2 tablespoons corn or tapioca starch + 4 tablespoons water
2 tbsp soy milk
2 tsp vanilla extract
2 cups toasted wheat flakes
2 1/2 cups white pastry flour
1 tsp baking soda
Pinch of salt
Preheat oven to 350°F
In a large mixing bowl, combine sugar through to vanilla. If using an electric mixtrure beat at medium speed until fluffy. Add other ingredients and beat at low speed until well combined. The beaters will get covered in dough, but half the fun is licking the equipment clean of salmonella-free goodness.
Using a teaspoon, make balls several inches apart on a lined baking tray (I use silicon mats) and flatten slightly with the bottom of a glass dipped in flour or sugar, or create a criss-cross pattern using a fork to flatten them slightly. Round the edges to make them all pretty again.
Bake until the edges are slightly golden brown (about 10-15 minutes)
Transfer to a cooling rack and continue baking remaining dough.