INGREDIENTS

1 cup (125g, 4oz) plain flour (all-purpose flour)

1 cup (90g, 3oz) quick oats

1 tsp ground ginger

1 tsp ground cinnamon

½ tsp bicarbonate of soda (baking soda)

¼ tsp salt

115g (4oz) unsalted butter, softened

½ cup (110g, 4oz) packed brown sugar 

¼ cup (55g, 2oz) white sugar

1 egg

1 tsp vanilla extract

almond icing

¾ cup (120g, 4oz) icing sugar (powdered sugar)

½ tsp almond extract

5 tbsps thickened cream (whipping cream), whipped

METHOD

Preheat air fryer to 175°C (350°F).

In a large bowl whisk together the flour, oats, ground ginger, cinnamon, bicarb (baking soda) and salt until well combined.

In a separate large mixing bowl, cream together the butter, brown and white sugar with an electric mixer until light and fluffy. Beat in the egg and vanilla extract until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Roll out the cookie dough on a lightly floured surface to about ½ cm thickness and use a star-shaped cookie cutter to cut out shapes from the dough.

Place the cookies in a single layer in the lined air fryer basket, making sure they are not overcrowded.

Air fry for 8-10 minutes or until the edges are golden brown and the cookies are firm to the touch. You may need to work in batches depending on the size of the air fryer.

Once the cookies are done, remove them from air fryer and let them cool slightly on a wire rack.

For the icing, combine the icing sugar, almond extract and cream until smooth, then drizzle over each cookie. For ease, use the cookie cutter placed over each cookie when applying the icing.

Makes 24
Prep + Cook time: 50 mins

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