Sablé cookies

Ingredients

• 100 g pastry flour
• 60 g cold vegan butter
• 30 g sugar
• A pinch of salt (0.5 g)
• 15 g cornstarch
• 30 ml plant-based milk
• 1 g vanilla extract
• 1 g baking powder
• 1 g lemon zest

Missing an ingredient?

• What to use instead of sugar
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• 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 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. Mix the flour with the salt, cornstarch, baking powder, vanilla and lemon zest.
3. Cut the cold vegan butter into small pieces and add it to the flour. Rub it in with your fingertips until the mixture looks sandy.
4. Gradually add the plant-based milk until it forms a smooth dough, and press it into a ball.
5. Put it in a sealed freezer bag and refrigerate for at least 10 minutes.
6. Put the dough on a lightly floured surface and roll it out to 4 mm thick at most.
7. Cut them out with a cookie cutter and place them on the baking sheet, a little apart.
8. Bake at 180°C (350°F) for 10-12 minutes, until they start to brown.
9. Let them cool completely on a wire rack.
10. To make sandwich cookies, cut a hole in the center of half of them. Once cool, spread the whole ones with jam or fruit compote and top them with the ones with holes.

Nutrition facts

Approximate, per serving (about 20 g). Calculated with data from USDA FoodData Central.