My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method. Just click on ‘Metric’ above ingredients for the metric grams.
I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients about 2 hours before you start baking.
Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your finished bake much creamier and richer.
Coconut Oil: You can substitute coconut oil with shortening.
Storage: keep in an airtight container at room temperature for 4 days.
Serving Size: the number of cookies in this recipe is a ballpark figure. It all depends on the size of your cookie cutter!