180ml neutral flavoured oil (we used grapeseed oil)
150g brown sugar
3 eggs at room temperature
1 x 150g packet Corn Thins Original
120g almond meal
100g wholemeal spelt flour (substitute wholemeal GF flour)
2 tsp baking powder
1 tsp vanilla bean paste
Lightly grated zest from 2 oranges (reserve zested oranges for juice)
Pinch sea salt
Finely chopped pistachios, to decorate
20g butter, melted
100g freshly squeezed orange juice
200g icing sugar mixture
Preheat a fan forced oven to 160ºC. Line 2 large baking trays with baking paper.
Combine oil and brown sugar in the bowl of a stand mixer (or use a handheld mixer) and mix on medium speed for 5 mins. With the mixer running add eggs, one at a time, until incorporated.
Blitz the Corn Thins slices in a food processor or blender until a fine crumb. Add to the sugar mixture with almond meal, wholemeal flour, baking powder, vanilla paste, orange zest and a pinch of salt. Juice one of the reserved oranges and add the juice then beat until just combined.
Scoop the dough into 30 equal portions (we use a cookie scoop to do this), roll into balls and space out over the prepared baking trays. Press the tops of the cookies down with the back of a spoon to flatten then bake for 22 mins, swapping the trays around after 11 mins, then remove from the oven and allow to cool completely on the trays.
To make the glaze, whisk together all ingredients until smooth. Drizzle over the cookies then sprinkle with finely chopped pistachios to decorate.