Orange ginger cookies

Ingredients

• 100 g pastry flour
• 45 g vegan butter
• 60 g sugar
• 30 g cornstarch
• 30 ml plant-based milk
• 45 ml plant-based cooking cream
• 1 g baking powder
• ½ cup powdered sugar (approx.), for rolling
• 2 g orange zest
• 15 ml orange juice
• 1 tablespoon grated fresh ginger

Missing an ingredient?

• What to use instead of sugar
• What to use instead of all-purpose flour
• What to use instead of cornstarch
• What to use instead of soy milk
• What to use instead of baking powder
• What to use instead of vegan butter

Instructions

1. Zest the orange, grate the ginger and squeeze the juice.
2. Preheat the oven to 180°C (350°F), conventional (top and bottom heat), and line a baking sheet with parchment paper.
3. Beat the vegan butter with the sugar until creamy.
4. Gradually add the orange zest, ginger, cornstarch and plant-based milk, beating constantly.
5. Add the plant-based cooking cream and orange juice and keep beating.
6. Mix the flour with the baking powder and add it gradually, mixing well.
7. 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.
8. Bake at 180°C (350°F) for 12-16 minutes (depending on size), until they start to brown underneath.
9. Let them cool completely on a wire rack.

Nutrition facts

Approximate, per serving (about 53 g). Calculated with data from USDA FoodData Central.