1 1/3 Cups Flourish Flour
1 stick (4oz/115g) butter, soft
1 2/3 cup (7oz/191g) powdered sugar
3 large (4oz/120g) egg whites , room temperature
1 large egg , room temperature
2 teaspoons vanilla extract
1/4 teaspoon salt
1. Preheat oven to 350°F (150oC).
2. For this recipe, I did fan as there will be multiple trays in the oven and you will want them to bake evenly.
3. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy and there are no lumps.
4. Slowly add in the egg whites and mix until smooth. Add the remaining whole egg and mix until fully incorporated. If the mix curdles don't worry, just give it a good whisk to bring it back together.
5. Once combined, add the flour, vanilla, and salt and mix until it just comes together. Do not overmix.The batter will be somewhat soft.
6. Place batter in a piping bag fitted with a medium pastry tip. Pipe it in even mounds onto a cookie sheet (roughly 2 teaspoons).
7. Keep cookies about 1 ½ inches apart as the batter will spread when baked.
8. Place in oven and bake for approximately 18-20 minutes or until golden.Once cooled store in an airtight for up to 7 days.
9.Use for a cookie crust or for a classic banana pudding.
Recipe Courtesy of Bigger Bolder Baking
Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.
For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.
For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.
For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.