Apple pie cookies
Reduced fat oil spread
¼ cup(s), (55g)
Vanilla bean extract, alcohol free
1 medium, lightly beaten
Plain wholemeal flour
⅔ cup(s), (100g)
Dry rolled oats
1 cup(s), (90g)
Bicarbonate of soda
Fresh lemon rind
2 tsp, finely grated
1 medium, peeled, cored, cut into 1cm pieces
- Preheat oven to 180°C. Line 2 baking trays with baking paper.
- Melt spread and golden syrup in a medium saucepan over low heat. Remove from heat and stir in brown sugar. Cool for 2 minutes, then stir in vanilla and egg. Add flour, oats, bicarbonate of soda, spices, lemon rind and apple. Stir until well combined.
- Use clean wet hands to shape mixture evenly into 16 balls. Place on prepared trays, spacing them well apart and flatten slightly with fingers. Bake for 10 minutes, or until golden. Stand cookies on trays for 5 minutes, then transfer to a wire rack to cool completely.
- Place icing sugar in a small bowl. Stir in enough cold water to reach a drizzling consistency. Drizzle over cookies and leave to set before serving.