Buttery with a good snap, the base dough for this cookie allows for a variety of flavour combinations.
We decided to pair sweet potato powder with almonds for a mild and earthy cookie, and candied ginger for a sharper flavour profile, which means we used the recipe twice to make two batches.
Some other combinations we were considering to do include a classic chocolate flavour, which would use cocoa powder, matcha, a more Christmas-sy cookie using cinnamon, nutmeg, cardamom, ginger powders, and a pistachio cookie (any type of nut works in this case).
This cookie dough can be frozen, do take it out half an hour before you want to slice and bake.
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