Vanilla cookies


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

HFG tip

If you freeze the log, thaw it before slicing and baking.

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