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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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 12 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 450 g self-raising flour
  • 2 level tsp baking powder
  • 50 g muscovado sugar
  • 1 tsp cinnamon
  • 100 g soft butter or plant-based alternative cut into pieces
  • 2 free-range eggs
  • Almond milk
  • 1 apple grated

Method
 

  1. 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.
  2. Lightly beat the eggs then add to the mixture together with the grated apple. Add enough milk until you ger a soft, sticky dough.
  3. Make a ball then rest it in the fridge for 15 minutes.
  4. Preheat the oven to 220°C and line two baking trays with parchment paper.
  5. 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.
  6. Put the cookies onto the prepared trays, then brush them with a little extra milk.
  7. Bake for about 15 minutes, or until the cookies have risen and look golden brown.
  8. Transfer them to a wire rack to cool.
  9. Store them in a jar.