Add coconut oil, butter and sugar to a large mixing bowl. Beat for 30 seconds or until well combined.
Add egg and vanilla extract and beat until pale and fluffy.
Sift in dry ingredients and then use a wooden spoon to combine well. The dough will be very soft. Transfer to a clean plate and flatten into a disc shape. Cover with plastic wrap and refrigerate for at least 2 hours.
Remove dough from the fridge and place between two sheets of baking paper and roll to 1cm thick. Use a heart shaped cookie cutter to cut out the dough, placing each cookie onto a large baking tray leaving at least 3cm between each cookie. Place into the freezer for 10 minutes. Roll out dough and repeat.
Transfer the cookies to the fridge while you preheat oven to 180ºC.
Bake one tray at a time for 10 minutes or until very lightly golden brown. The cookies will harden upon cooling.
Allow cookies to cool completely before icing. Place icing sugar in a bowl and add the milk, whisking with a fork or whisk until it is a smooth consistency.
Add more milk or icing sugar until you get the desired consistency. Add a drop or two of food colouring until your desired colour is made. Mix well until one solid colour.
Transfer icing to a piping bag or spread on using a knife. Decorate your cookies and enjoy!
Add coconut oil, butter and sugar to a large mixing bowl. Beat for 30 seconds or until well combined.
Add egg and vanilla extract and beat until pale and fluffy.
Sift in dry ingredients and then use a wooden spoon to combine well. The dough will be very soft. Transfer to a clean plate and flatten into a disc shape. Cover with plastic wrap and refrigerate for at least 2 hours.
Remove dough from the fridge and place between two sheets of baking paper and roll to 1cm thick. Use a heart shaped cookie cutter to cut out the dough, placing each cookie onto a large baking tray leaving at least 3cm between each cookie. Place into the freezer for 10 minutes. Roll out dough and repeat.
Transfer the cookies to the fridge while you preheat oven to 180ºC.
Bake one tray at a time for 10 minutes or until very lightly golden brown. The cookies will harden upon cooling.
Allow cookies to cool completely before icing. Place icing sugar in a bowl and add the milk, whisking with a fork or whisk until it is a smooth consistency.
Add more milk or icing sugar until you get the desired consistency. Add a drop or two of food colouring until your desired colour is made. Mix well until one solid colour.
Transfer icing to a piping bag or spread on using a knife. Decorate your cookies and enjoy!
Add coconut oil, butter and sugar to a large mixing bowl. Beat for 30 seconds or until well combined.
Add egg and vanilla extract and beat until pale and fluffy.
Sift in dry ingredients and then use a wooden spoon to combine well. The dough will be very soft. Transfer to a clean plate and flatten into a disc shape. Cover with plastic wrap and refrigerate for at least 2 hours.
Remove dough from the fridge and place between two sheets of baking paper and roll to 1cm thick. Use a heart shaped cookie cutter to cut out the dough, placing each cookie onto a large baking tray leaving at least 3cm between each cookie. Place into the freezer for 10 minutes. Roll out dough and repeat.
Transfer the cookies to the fridge while you preheat oven to 180ºC.
Bake one tray at a time for 10 minutes or until very lightly golden brown. The cookies will harden upon cooling.
Allow cookies to cool completely before icing. Place icing sugar in a bowl and add the milk, whisking with a fork or whisk until it is a smooth consistency.
Add more milk or icing sugar until you get the desired consistency. Add a drop or two of food colouring until your desired colour is made. Mix well until one solid colour.
Transfer icing to a piping bag or spread on using a knife. Decorate your cookies and enjoy!
