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1
Begin by grinding the chia seeds into a fine meal using a coffee or spice grinder, and then add the water, pulsing to combine.
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2
Let sit for 5 minutes for the liquid to absorb.
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3
Meanwhile, cream together the margarine and sugar in your stand mixer until smooth and homogeneous.
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4
In a separate bowl, sift the flour, baking powder, salt, curry powder, mustard powder, and tumeric.
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5
Whisk briefly to combine.
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6
Add half of the dry ingredients into the mixer, and mix until smooth.
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7
Next, incorporate the chia mixture, and the second half of the dry goods.
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8
Add in the vanilla, and allow the mixer to continue working until the dough comes together.
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9
It may seem very dry, but just be patient and resist the urge to add more liquid.
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10
Once you get a smooth dough, divide it into two pieces and wrap each up in plastic.
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11
Refrigerate for at least 2 hours before proceeding.
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12
When the dough is thoroughly chilled, preheat your oven to 350 degrees and line two baking sheets with silpats or parchment paper.
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13
Take one ball of dough and roll it out very thinly, to about 1/8th of an inch in thickness.
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14
Lightly flour the surface and rolling pin if necessary to prevent sticking.
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15
Use the cutest animal cookie cutters you can find, and cut out your shapes, transferring them to the silpat or parchment paper.
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16
Quickly slip the sheets of unbaked cookies into the freezer for 15 minutes before moving them into the oven.
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17
This will help to prevent the shapes from distorting or spreading.
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18
Bake for 9 15 minutes, taking into a account how small or thin the animal shapes are and keeping an eye on the cookies so that they dont burn.
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19
Let the cookies cool on a rack before storing in an air-tight container.
