Dairy-Free Cinnamon Cookies
Super tasty alternative to the classic gingerbread for Christmas!
Don’t get me wrong, I’m quite partial to the traditional gingerbread men. Every year around Christmas I make a huge batch and give them out as gifts to people. However I also like to experiment a lot and that is where most of my recipes come from.
The idea for these particular biscuits came about when I was making a pie and I had quite a bit of shortcrust pastry leftover. I decided to mix it in with some different spices and use some Christmassy cookie cutters. The result was a success! They were all gone in no time and I’ve had a request from the family to make more. I made them in the shape of extra small gingerbread men and trees and put them in a bowl for a festive afternoon snack.
I’m also sharing with you here my super tried-and-tested recipe for shortbread, which has no butter! This not only makes it a bit healthier and dairy-free, but it also makes it quicker as there is no refrigerator time involved like there is for traditional one.
Dairy-Free Cinnamon Cookies
Recipe details
Ingredients
- 2 eggs
- 1/2 cup sugar
- 1/4 cup sunflower oil
- 2 3/4 cups self-raising flour (or all-purpose flour plus 3 tsp baking powder)
- 2 tbsp honey (or maple syrup if giving to under 1s)
- 2 tsp cinnamon
- 1 pinch of salt
Instructions
- Mix the eggs with the sugar, honey, cinnamon, salt, and oil, then start adding the flour bit by bit whilst mixing.
- When all the flour is mixed in and the dough is starting to come together, capsize on a worktop and start kneading it until you get a smooth ball. You know your dough is ready when it doesn’t stick to your hands anymore.
- Flatten the dough with a rolling pin, cut out your biscuits using a cookie cutter and transfer them onto a baking tray lined with greaseproof paper. Knead the remaining dough, roll it and cut out more cookies until you finish it all.
- Bake in a pre-heated oven at 3f6F for 10-15 minutes until golden and hardened. Leave to cool completely before eating.
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