Oat Flour Vanilla Icebox Cookies

2 x baking trays, 2 x large mixing bowls and greaseproof or parchment paper

200g Doves Farm Organic Oat Flour
2 tsp Doves Farm Baking Powder
100g butter
100g dark brown sugar
1 egg
1 tsp vanilla extract
oil, for baking trays

180°C, Fan 160°C, 350°F, Gas 4          

Preparing Icebox Cookie Dough

1. Measure the flour and baking powder into a bowl and stir to combine.
2. Chop the butter into cubes and put them into a large mixing bowl.
3. Add the sugar and beat until creamy.
4. Break the egg into the bowl, add the vanilla extract and beat until smooth.
5. Add the oat flour to the bowl and stir into a slightly sticky dough.
6. Transfer the dough to a piece of greaseproof or parchment paper, shape, roll and wrap it into 23cm/9” cylinder.
7. Put the dough cylinder into the icebox or freezer until firm or until required.

Baking Icebox Cookies

1. Pre-heat the oven 20 minutes before you are going to bake.
2. Take the frozen dough out of the freezer 20 minutes before you are going to bake.
3. Rub some oil around the inside of two baking trays or insert a baking liner.
4. When the dough has softened a little, unwrap it.
5. Cut the dough into 7mm/¼” thick slices.
6. Transfer the slices to the prepared baking trays, making sure they keep their round shape.
7. Bake for 25-30 minutes. 
8. Cool the cookies on the baking tray for 3 minutes before lifting them onto a wire rack to finish cooling.
9. Store cold cookies in an airtight tin.