Nutty wheat cookies

1. Put butter, suger, bicard and eggs in bowl and beat for 3 mins.

2. Add vanilla and molasses (the molasses gives them a rich flavour)

3. Add the flours. I like the texture the coconut and the nutty wheat add, and the wheatgerm gives it a nice yellow colour and soft nutty smell. But u could use oat bran, stone ground flour, or a combination. As long as there is 2 1/2 cups of "flour-ish" stuff.

4. Let the dough cool in the fridge for a while before rolling it out and cutting into shapes.

5. Bake at 180 C for 8-10 mins, watch to see when they turn golden, depending on what extras u'v added they cooking time could be longer or shorter!