Preparation:

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1. Preheat oven to 180ºc and line a baking tray with non stick paper or non stick silicone sheet. 

2. Add all of the dry ingredients to a large mixing bowl. 

3. Chop the cold butter into cubes if you’re using butter, if not then pour the oil along with the water and the vanilla into the bowl.

4. Using your wet fingertips start rubbing the wet ingredients into the dry. Don’t be deceived that it’s too dry, once you have thoroughly mixed it all together it should form a thick dough. If not add a 1 tbs of water at a time until it does. 

5. Divide into equal parts and shape into cookies spacing them out evenly on the baking sheet.   

6. Bake at 180ºc for 30 minutes for large cookies and aprox 20-25 minutes for small. 

7. They are cooked when you see small cracks on the top and they are lightly coloured. Oh! And they will start to emit an appetising aroma. ;-) 

8. Remove from the oven and allow to cool for 15 minutes before placing them on a wire rack to cool completely. 

9. I store mine in the fridge as everyone loves then to be firm and crisp. Alternatively you can store in an airtight container in the pantry but they will become a bit softer. 

10. Enjoy!