These are a classic Easter cookie treat to share with grandma! A simple cookies recipe that are also sugar free. These cookies have special Easter shapes and colours to satisfy your long weekend baking urges.
85 grams of unsalted butter
1 large egg
1/2 tsp vanilla essence
1 & 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
pinch of salt
1/4 cup Natvia icing mixture (or powdered Natvia)
2 tsp vanilla essence
Milk (add until consistency is correct)
Preheat the oven to 175°C.
Add the softened butter to the mixing bowl and add 1/2 cup Natvia.
Beat the Natvia and butter until fluffy.
Add 1 egg and vanilla essence & continue to beat.
Add the all purpose flour, baking powder, and pinch of salt and stir it through the mix.
Once mixed and like dough, sprinkle flour down and roll the dough into a ball and then cover with plastic wrap and place in the fridge for at least 1 hour.
Sprinkle another lot of flour on appropriate surface and take the dough out of the plastic wrap.
Roll the dough flat with a rolling pin.
Once flat, use your cookie cutters (preferably easter ones!) to cut out as many cookie shapes as you can and place them evenly on a flat baking tray with baking paper.
Bake for approximately 8 - 10 minutes (depending on the size of your cookies).
Whilst they are baking, make the icing by adding 1 cup of Natvia to a new mixing bowl.
Add approximately 2 tsp of vanilla essence and 1/4 milk whilst continuing to stir. Continue to add more milk until the consistency is correct.
Separate the icing into 4 bowls add food colouring of your own choice to each bowl and stir each one.
Once mixed, pour the icing from each bowl into an easy squeeze bottle and apply to the cracks of the baked and enjoy coloured cookies once set in the fridge.
No nutritional info supplied
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