Description

Non-dairy and ready-to-bake sugar cookie dough from The Sourdough Project. Makes about one dozen (12) cookies, depending on size.

Ingredients: heirloom wheat*, sugar*, vegan butter* (coconut oil, cashew milk, sunflower oil, sunflower lecithin, sea salt), egg replacer (potato starch, tapioca flour, baking soda, psyllium husk), sourdough starter*, vanilla, sea salt

*organic ingredient

Contains: wheat

Makes about one dozen (12) cookies, depending on size.


Baking instructions:
· Thaw in fridge overnight.
· Place thawed dough between two sheet of wax paper. Using a rolling pin, roll out dough to 1/4-inch thickness.
· Cut 1/4-inch-thick dough into desired shapes with cookie cutters. Gather scraps, roll between paper and chill again before reuse.
· Preheat oven to 350 degrees and line baking sheet with parchment paper.
· Transfer cut shapes to lined baking sheet. Sprinkle dough with decorators’ sugar or sprinkles if desired.
· Bake cookies in preheated oven for 11-12 minutes, edges should be lightly golden (DO NOT OVERBAKE).
· Allow cookies to cool on baking sheet for 15 minutes before transferring to a cooling rack if using.
· Allow cookies to cool completely before decorating further or icing.
· Store unused dough in the refrigerator for up to 7 days, do not re-freeze.


 


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Cookie Dough, Sourdough Sugar Cookie

$12.99

Non-dairy and ready-to-bake sugar cookie dough from The Sourdough Project. Makes about one dozen (12) cookies, depending on size.

Ingredients: heirloom wheat*, sugar*, vegan butter* (coconut oil, cashew milk, sunflower oil, sunflower lecithin, sea salt), egg replacer (potato starch, tapioca flour, baking soda, psyllium husk), sourdough starter*, vanilla, sea salt

*organic ingredient

Contains: wheat

Makes about one dozen (12) cookies, depending on size.


Baking instructions:
· Thaw in fridge overnight.
· Place thawed dough between two sheet of wax paper. Using a rolling pin, roll out dough to 1/4-inch thickness.
· Cut 1/4-inch-thick dough into desired shapes with cookie cutters. Gather scraps, roll between paper and chill again before reuse.
· Preheat oven to 350 degrees and line baking sheet with parchment paper.
· Transfer cut shapes to lined baking sheet. Sprinkle dough with decorators’ sugar or sprinkles if desired.
· Bake cookies in preheated oven for 11-12 minutes, edges should be lightly golden (DO NOT OVERBAKE).
· Allow cookies to cool on baking sheet for 15 minutes before transferring to a cooling rack if using.
· Allow cookies to cool completely before decorating further or icing.
· Store unused dough in the refrigerator for up to 7 days, do not re-freeze.


 

The Sourdough Project

The Sourdough Project

Jennifer Holmer El-Azzi and Daniel El-Azzi started their cracker business in the kitchen of their East Austin home. After experimenting with Sourdough for years, Daniel said "Enough Bread!" what about something more useful like crackers?! In April of 2018, they began to sell their crackers at Austin farmers markets.

The crackers are cold fermented for a week to slowly build a unique tangy and cheesy flavor (without the cheese!). These crackers use only heirloom wheat that is grown in Texas and freshly stone-milled by Barton Springs Mill. The crackers are hand-rolled, resulting in a flaky texture that is perfect with any cheese or charcuterie board.

 

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