Serves: 15 (makes 15 cookies)
Time to make: 30 mins (Hands-on time: 20 mins, Cooking time: 10 mins), plus 2 hrs chilling
Total cost: $4.50 / $0.25 per serve
- 100g reduced-fat table spread
- 1/2 cup packed soft brown sugar
- 1 teaspoon vanilla extract
- 1 egg, lightly beaten
- 1 1/2 cups plain flour
- 2 tablespoons LSA (ground linseeds, sunflower seeds and almonds)
- 1 tablespoon skim milk
Step 1 Put table spread, sugar and vanilla in a large bowl; beat with an electric mixer until light and fluffy. Add remaining ingredients and mix until well combined.
Step 2 Shape dough into a ball and place on a large square of cling film. Roll dough into a log and wrap tightly in cling film.
Step 3 Refrigerate log for 2 hours, or overnight (if possible). When ready to bake, preheat oven to 180°C and line 2 baking trays with non-stick baking paper.
Step 4 Remove cling film from log; discard. Use a sharp knife to slice log into 15 rounds. Bake for 10–12 minutes until golden brown. Remove tray from oven and leave to cool for 5 minutes.
Step 5 Remove cookies carefully and place on a wire rack to cool.
Mix it up! This Vanilla cookie base (with a few changes), easily makes these three delicious variations:
Cocoa and peanut cookies
Chocolate chip, cranberry and almond cookies
Oats, coconut and sultana cookies
If you freeze the log, thaw it before slicing and baking.