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Home > Vitafriendspku > Recipes > Brown Sugar Easter Cookies
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Brown Sugar Easter Cookies

  • RECIPE MAKES: 24 cookies
  • PREP TIME: 10 min
  • COOK TIME: 15 min

These cookies are so easy and quick to make, you’ll have a low protein Easter snack ready in no time. The brown sugar takes them to another level, a subtle caramel flavour that all will enjoy. 


step 1

Pre-heat oven to 180°C.  Line two baking trays with baking paper.

step 2

Using an electric mixer, beat butter, icing and brown sugars, and custard powder, in a large bowl until light and creamy.  Beat in FATE mix, and baking powder, gently on a very low speed (avoids FATE mix becoming dust-like, above the mixture), until mixture just starts to come together. 

step 3

Remove mixture from the bowl with your hands and form a ball. Slice ball into quarters, divide each quarter into thirds, then half each third. You will now have 24 even sized pieces of mixture.

step 4

Shape each piece into a ball, place on prepared trays, approx. 3cm apart, then flatten slightly. 

step 5

Bake 15min., until golden. Remove from oven. Sit on oven tray 5min., transfer to cool on a wire rack (cookies will firm as they cool).


step 1

Combine brown sugar, 50g of the butter, and 1 Tbsp of the milk aternative in a small saucepan over low heat. Stir 2min., until melted and combined.  Increase heat to moderate, simmer, stirring occasionally, 5min., until thickened slightly.  Remove from heat.  Cool.

step 2

Using an electric mixer, beat remaining butter and milk aternative, in a bowl until combined. Add icing sugar and cooled caramel mixture, beat until light and fluffy.

step 3

Transfer mixture to a piping bag fitted with a tip with a narrow nozzle (or choose size based on how wide you would like your cross to be). Pipe crosses across each biscuit. Serve.




Try adding a dash of cinnamon to these cookies to slightly vary the flavour.


If you don’t have a piping bag, try using a plastic bag with a small amount cut off one of the corners.





These cookies stay fresh in an airtight container for 2-3 days.



  • 165g butter/dairy free margarine, softened
  • ¼ cup icing sugar
  • ¼ cup brown sugar
  • ½ cup custard powder
  • 1 ¼ cups FATE low protein all-purpose mix
  • 1 tsp baking powder
  • ½ cup firmly packed brown sugar
  • 110g butter/dairy free margarine
  • 1 ½ Tbsp low protein milk alternative
  • 2 cups icing sugar