METHOD

1. Begin making the cookies. Sift the plain flour, cinnamon, baking powder and salt into a bowl. Leave to the side.
2. Using a stand mixer, cream the vegan butter for 1 minute, until pale and creamy. Add the Natvia and beat for another minute. Add the vanilla extract and optional orange zest and beat to combine.
3. Add the dry ingredients into the wet and pour in the milk. Turn the stand mixture onto a low speed and beat until it’s just combined.
4. Form into a ball, wrap with cling wrap and press down to form a thick disc. Place in the fridge to chill for an hour.
5. Preheat oven to 190°C / 375°F and line a baking tray with grease proof paper.
6. Dust your working surface with flour and roll the dough out to an even 1cm / ¼ inch thickness. Cut into desired shapes using cooking cutters and place on the greased baking tray 2 cm apart.
7. Bake for 13-15 minutes or until the edges are lightly browned. Remove tray from the oven and leave to cool for 5 minutes before transferring to a wire rack to cool completely.