1Cream plant based Nuttelex and sugar with an electric mixer till pale and fluffy.
2Add in the sifted flour mixture and mix till just combined. It will form a dry paste dough. Wrap the dough in cling wrap and chill in freezer for 30mins until firm.
3Dust some flour onto board. Roll out the dough to about 4 inch thick. Use cookie cutters of your choice. Place on baking tray lined with baking paper
4Bake in preheated oven at 190°C for 8 - 12 mins or till firm. Remove cookies from oven and cool on rack till cookies harden.
5Lightly brush gold dust onto cookies and store in air tight container for about 1 week.