Lemon cookies

Ingredients

• 100 g pastry flour
• 45 g vegan butter
• 60 g sugar
• 15 g cornstarch
• 30 ml plant-based milk
• 45 ml plant-based cooking cream
• 1 g baking powder
• 4 g lemon zest
• ⅛ teaspoon turmeric (optional, for color)
• 10 ml lemon juice
• ½ cup powdered sugar (approx.), for rolling

Missing an ingredient?

• What to use instead of sugar
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• What to use instead of soy milk
• What to use instead of baking powder
• What to use instead of lemon
• What to use instead of vegan butter

Instructions

1. Preheat the oven to 180°C (350°F), conventional (top and bottom heat), and line a baking sheet with parchment paper.
2. Beat the vegan butter with the sugar until creamy.
3. Gradually add the lemon zest, turmeric, cornstarch and plant-based milk, beating constantly.
4. Add the plant-based cooking cream and lemon juice and keep beating.
5. Mix the flour with the baking powder and add it gradually, mixing well.
6. Take portions of dough of about 4 cm, put them in a bowl with the powdered sugar and roll them into balls. Flatten them slightly with your hand and place them on the baking sheet, spaced apart.
7. Bake at 180°C (350°F) for 12-16 minutes (depending on size), until they start to brown underneath.
8. Let them cool completely on a wire rack.

Nutrition facts

Approximate, per serving (about 35 g). Calculated with data from USDA FoodData Central.