- Pre-heat the oven to 170*C
- Cream the butter with brown sugar until fluffy. Stir in vanilla, orange juice and orange zest.
- Add in flour, baking powder, baking soda and Cinnamon and mix well.
- Add the warm milk (add more or less as per your dough) and mix until the dough comes together.
- Cling wrap the dough and refrigerate for 10-15 minutes until it is tough enough to work with.
- Roll out the dough between two sheets of parchment paper, into a ¼ of an inch thick base.
- Use a cookie cutter to cut the dough into the desired shape.
- Bake for 10-12 minutes until the edges become golden-brown. Let them cool completely before trying to lift them off the tray.
- Icing- Beat aquafaba in a large bowl using a whisker
- Add sifted icing sugar, half a cup at a time. Whisk well. Keep adding sugar until you achieve the desired consistency. If the icing is still runny, add more sugar.
- Ice your cookies and let it set for 5-10 minutes. Enjoy!
