Cranberry Cookies with Orange Zest and Icing
Ingredients
- 225g vegan butter, softened
- 200g castor sugar
- 100g dark brown sugar
- 1 tsp vegan egg
- 1 tsp orange zest
- 2 tbsp orange juice
- 300g plain gluten free flour (optional)
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 225g chopped cranberries
- 60g chopped walnuts (optional)
Icing
- 1/2 teaspoon orange zest
- 3 tablespoons orange juice
- 200g icing sugar
Preparation
Preheat the oven to 190°C/Gas mark 4.
In a large bowl, cream together the butter, castor sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, bicarbonate and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased baking trays. Cookies should be spaced at least 5cm apart.
Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
For the icing: in a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and icing sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.
