Apple and cinnamon cookies
These apple and cinnamon cookies are dairy-free, fat-free and have reduced sugar, so ideal for those with dairy sensitivities/allergies or those who are on a diet. You can make them look rustic (like I did) or use cookie cutters to make interesting shapes and special motives.
Ingredients
Method
- Put the flour, baking powder, cinnamon and sugar in a bowl. Add the cubed butter and rub with your fingertips until the mixture resembles breadcrumbs.
- Lightly beat the eggs then add to the mixture together with the grated apple. Add enough milk until you ger a soft, sticky dough.
- Make a ball then rest it in the fridge for 15 minutes.
- Preheat the oven to 220°C and line two baking trays with parchment paper.
- Take the dough out of the fridge and put it onto a lightly floured work surface. Knead lightly while working in the sultanas, if using. Roll the dough out to 5 mm thickness and using a cutter, cut out cookies. Alternatively make small balls from the dough and flatten these between your palms.
- Put the cookies onto the prepared trays, then brush them with a little extra milk.
- Bake for about 15 minutes, or until the cookies have risen and look golden brown.
- Transfer them to a wire rack to cool.
- Store them in a jar.