Don’t you just love the festive season!
There is a certain sense of excitement in the air as everybody waits in anticipation for Christmas day to arrive. If you’re not in the Christmas mood yet then this cookie recipe might just be the answer to lift your spirits.
Be prepared to have all your senses awaken when this citrus aroma full’s your kitchen.
This beautiful cookie has a lovely tart icing topping that compliments the crisp texture of the cookie, that is unlike your average Low GI cookies that tends to be a bit softer.
PS: Don’t fool yourself, double the recipe!
125 ml (1/2 cup) Flour
2,5 ml salt (1/2 tsp)
5 ml Baking powder (1 tsp)
190 ml Rolled oats ( 3/4 cup )
90 ml ( 6 tbsp ) Digestive bran
90 ml ( 6 tbsp ) Soya flour
60 ml ( 4 tbsp ) canola oil
90 ml ( 6 tbsp ) sugar
45 ml ( 3 tbsp ) orange or lemon zest
For the icing
15 ml ( 1 tbsp ) Lemon juice
60 ml ( 4 tbsp ) icing sugar
Citrus zest for decorating
Pre heat your oven to 180 degrees celsius.
Spray 2 x cookie sheets with non-stick cooking spray.
Sift the flour, soya flour, salt and baking powder together.
Stir in the oats and digestive bran.
Mix the oil and sugar in a separate bowl, add the egg and mix well.
Add the wet ingredients with the dry ingredients and mix through with a wooden spoon.
Use your hands to form a dough.
Roll the dough out to about 5 mm thickness on a floured surface and use a cookie cutter to cut cookies from the dough.
Bake 15 minutes to golden brown and allow to cool completely before icing.
Mix the lemon juice and the icing sugar in a small bowl and spread evenly over the cookies with the back of a teaspoon.
Decorate with a piece of zest and allow to dry.