Rustic Oats Holiday Cookies Recipe

• SwissBake® Holiday Cookie Mix – 600g 
• SwissBake® Haffer Kleie Brot 25 – 400g 
• Unsalted Butter (soft, room temperature) – 320g to 340g 
• Water – 60g to 80g 

Accurately weigh all ingredients. Ensure the butter is softened to room temperature. In the bowl of a planetary mixer fitted with a paddle attachment, combine the Holiday Cookie Mix and Haffer Kleie Brot 25. Add the softened butter and water. Mix on slow speed for 1 minute until the dough begins to form. Increase to medium speed and continue mixing for 3–4 minutes until a cohesive dough is formed. The dough should be firm, yet pliable. Divide the dough into 3–4 equal portions. Place each portion on cling wrap or parchment paper and shape into tight, uniform logs (approximately 4cm to 5cm in diameter). Wrap tightly to prevent drying and freeze for at least 30 minutes until firm. Logs can be stored & frozen until needed.  

Pre-heat oven to 170°C to 180°C (340°F to 355°F). Line trays with parchment. Remove a log from the freezer and slice into uniform discs. Arrange discs on baking tray with space between. Bake at 170°C to 180°C for 15–18 minutes until golden at the edges and set in the centre. Cool cookies completely on the baking tray to allow full crispness to develop. Once cooled, store in airtight jars or containers to maintain texture.