Made with whole wheat flour and wheat bran, these cookies use noticeably less sugar than a classic butter cookie, and the thin dough takes a careful hand to shape without cracking. The dough freezes well, so cookies can be baked fresh as needed.
Beat the room-temperature butter with the sugar, add the egg, then work in the whole wheat flour, bran, baking powder and vanilla to form an elastic dough.
Wrap the dough and chill it in the refrigerator for 30 minutes.
Roll out the dough to 5 mm thickness and cut with your preferred cutter.
Arrange the cookies on a baking tray and bake in an oven preheated to 170°C for 15 minutes, until the edges are lightly golden.
Do not roll the dough too thin — with this much bran it will crack while baking if it is. Do not shorten the chilling time, or the dough will stick to your hands. Allergens: contains wheat (gluten), milk and egg.
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