Easy Vegan Cookies
Need quick an easy recipe for no spread cookies? Here is a simple recipe for Vegan Lemon Cookies that works every time.
200g plain flour
70g caster sugar (65-80 is okay too)
1 & 1/2 tbsp corn flour (corn starch)
1 & 1/2 tbsp icing sugar
70g vegan butter
50-70g shortening
1 lemon rind
Spooky Cookies
Method
Mix everything together in a bowl. If you find the dough is a little sticky, add some more corn flour. If it is dry and crumbly, add some more shortening. You want a firm dough. Depending on the shortening you use, the dough may feel greasy, add a little more flour if this is the case.
Roll flat to 5mm thick, and use any cookie cutter you wish to cut the shapes out.
Bake on a lined baking tray for 10-12 minutes at 350f/185g/gas 4
Cool on a wire rack. You can eat these right away, or decorate with vegan royal icing- perhaps like a little Scottish person like me!
Video on Tangi
For spooky cookies
Roll flat to 1/2 cm thick, and cut out your shapes using a cookie cutter or a traceable design.
Make sure you have an even amount.
Put half onto a baking sheet, and keep the other half free.
Cut a face on the other half of the cookies. Place them on a baking sheet.
Bake everything at 350f for 10-15 mins
Coat with water icing coloured to your choices on the face, and base. Place face on top.
If you want vegan royal icing- mix aquafaba with powdered sugar to the consistency you desire. I would recommend 100g (1/2 cup) powdere sugar and add the aquafaba 1 tsp at a time. I would also recommend adding flavouring like vanilla extract, or another extract as the aquafaba can be… savoury in flavour.
