Cinnamon cookies
Ready in:
25 min (+1 hour resting time)
Difficulty
easy
Servings
10 cookies
Free from
gluten, soy, vegan
Ingredients
- 180g Mum’s Mill Quick Bread Mix
- 100g cane sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- pinch of salt
- egg substitute (the equivalent of 1 egg (please refer to the package of the egg substitute you are using for exact measures)) or 1 egg
- 1 teaspoon vanilla extract
- 100g plant-based margarine or butter, melted
Step by Step Instructions
Step 1
Mix the dry ingredients together in a bowl.
Step 2
In a separate bowl, stir together the wet ingredients and then combine the wet and dry mixtures. Knead until it comes together.
Step 3
Wrap the dough in aluminium foil, then put it in the fridge for an hour.
Step 4
Preheat the oven to 180°C/350°F/Gas 4. Line a baking tray with baking paper.
Step 5
Shape dough into 10 small balls and place them on the baking tray.
Step 6
Press them down to get a cookie shape (leave space between the cookies, as they will grow during baking).
Step 7
Bake the cookies for 15 minutes.
Step 8
The cookies break easily when still warm, so do not move them until they have cooled.
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