Mix together the flours & caster sugar
Add to a bowl vanilla extract, dairy free butter & dairy free milk. Rub together with your fingertips until you get a smooth dough
Roll the dough into a ball, wrap in cling film & leave to rest in the fridge for an hr
Pre-heat an oven to 180oc & line 2 large baking sheets with parchment paper
Remove the dough from the fridge & roll out between 2 pieces of greaseproof paper, to approx. 5mm thick
Using your cookie cutter, cut out the shapes & place them onto the lined baking sheets. Repeat this process until you have used all the dough
Place in a preheated oven for 15 – 20 mins (the precise time will depend on your oven) you are looking for cookies that are golden brown in colour
Once cooked allow to cool for 5 minutes before transferring them to a cooling rack
Once cold, melt chocolate in a microwave in 30 sec intervals, stirring in between to ensure it does not burn
Once melted, dip your vegan Easter cookies in the chocolate, or add to a piping bag to add specific chocolate detailing