Made with whole wheat flour and wheat bran, these cookies contain less sugar than classic flour cookies. The dough needs careful handling when rolled thin so it does not break. Since it can be stored in the freezer, you can bake it as needed.
Beat the room-temperature butter with the sugar and add the egg. Then add the whole wheat flour, bran, baking powder and vanilla, and mix to form an elastic dough.
Cover the dough with plastic wrap and chill it in the refrigerator for 30 minutes.
Roll out the dough to a thickness of 5 millimeters and cut it with a cutter of your choice.
Arrange the cookies on a baking sheet and bake in an oven preheated to 170°C / 340°F for 15 minutes, until the edges are lightly golden.
Do not roll the dough too thin; because it contains a high proportion of bran, very thin dough can break during baking. Do not shorten the resting time, or the dough will stick to your hands. Allergens: contains wheat (gluten), milk and egg.
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