| Cook Time | 8 minutes |
| Servings | cookies |
Ingredients
- 30 grams Butter
- 1/4 cup Sugar
- 1/2 teaspoon Baking Powder
- 1 1/2 tablespoon Canola Oil
- 1 Egg Whites lightly whisked
- 1/2 teaspoon Vanilla Essence
- 1/2 teaspoon Orange Zest finely grated
- 1 1/4 Plain Flour
Ingredients
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Instructions
- Put butter, sugar and baking powder in a medium bowl. Using electric beaters beat until well combined. Add oil, egg white, vanilla essence and zest. Beat until well combined.
- Add the flour in 2 batches, mixing well after each addition. Press dough into a disc. Wrap in plastic wrap and put in the fridge for 1 hour or until firm enough to roll.
- Preheat oven to 170c (fan-forced). Line 2 baking trays with baking paper. On a lightly floured surface, roll out dough until 5 mm thick. Using a 7.5 cm gingerbread man cutter, or cutter of choice, cut out 24 shapes, re-rolling scraps, as necessary. Arrange about 2.5 cm apart on the trays.
- Bake for 6-8 minutes or until firm and lightly golden. Set aside on trays for 5 minutes. Transfer to wire racks to cool completely.
- Decorate with icing and lollies, if desired.
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