Ingredients
For the biscuits:
- 225 g dairy free spread
- 140 g icing sugar
- 1 egg
- 1 tbsp dark brown sugar
- 330 g gluten free plain flour
- 2 tsps ground cinnamon
For the icing:
- 4 tbsps icing sugar
- 1 tbsp dairy free milk
Instructions
- Whisk together the dairy free spread, brown sugar and icing sugar until light and fluffy
- Beat in the egg
- Stir in the gluten free flour and cinnamon
- Wrap in cling film and chill in the fridge for an hour
- Preheat the oven to 180 oC
- Roll out the dough until 3-5mm thick
- Cut out 24 cookies using the cutter of your choice
- Place on a lined baking sheet and bake for 12-15 minutes
- Cool the cookies on a wire rack
- Make the icing by stirring together the icing sugar and dairy free milk
- Drizzle over the top of the cookies
