Lemon Biscuits
Preparation: 40 mins
Baking: 10 mins
For 2 sheets
Ingredients
Dough
- 180 g all-purpose flour (type 405)
- 40 g icing sugar
- 1/2 tsp baking powder
- Zest of 1 lemon
- 100 g vegan butter
- 2 tsp rapeseed oil
- 2 tsp soy milk
- 2 pinches vanilla
- Salt
Glaze
- 30 g icing sugar
- 1 tbsp juice of a lemon
Instructions
- Preheat the oven to 180 °C.
- Sift the flour and icing sugar into a large bowl. Add the baking powder, lemon zest and a pinch of salt and mix well. Distribute the vegan butter in small flakes over the mixture. Add the rapeseed oil, soy milk and vanilla, then knead with your hands until a smooth dough forms.
- Roll out the dough to about 1 cm thickness. Cut out shapes as desired and place them on a baking tray lined with parchment paper.
- Bake the cookies on the middle rack for about 10 minutes. Remove from the oven and let cool.
- Whisk the lemon juice and icing sugar in a bowl until smooth. Spoon the icing over the slightly warm cookies and dust with a little icing sugar.
About this recipe
A simple basic dough for vegan butter cookies with fresh lemon icing. The dough is not only perfect for Christmas cookie cutters.