Brown Sugar Easter Cookies

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. 

Cookies

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

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. 

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.

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

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).

Icing

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.

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.

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.