Vanilla cornmeal spritz cookies

Ingredients

• 65 g pastry flour
• 35 g cornmeal
• 65 g vegan butter
• 85 g sugar
• 45 ml plant-based cooking cream
• 45 ml plant-based milk
• 2 g vanilla extract
• 1 g lemon zest

Missing an ingredient?

• What to use instead of sugar
• What to use instead of all-purpose flour
• What to use instead of soy milk
• What to use instead of lemon
• What to use instead of vegan butter

Instructions

1. Preheat the oven to 190°C (375°F), conventional (top and bottom heat), and line a baking sheet with parchment paper.
2. Beat the vegan butter with the sugar until smooth and creamy enough to hold its shape.
3. Add the vanilla and lemon zest and mix well.
4. Gradually add both flours, alternating with the plant-based milk and plant-based cooking cream, until you have a smooth dough.
5. Put the dough in a cookie press with a flower or star disc (or in a piping bag with a large tip), without air pockets.
6. Make the cookies by resting the nozzle on the baking sheet and pressing the trigger all the way; release, lift and make the next one, leaving space between them.
7. Bake at 190°C (375°F) for 12-14 minutes, until they start to brown at the sides.
8. Let them cool completely on a wire rack.
9. If there's dough left over, put the press in the fridge for a few minutes and make a second batch.

Nutrition facts

Approximate, per serving (about 24 g). Calculated with data from USDA FoodData Central.