Vegan Shortcrust Pastry Cookies with Lemon
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g powdered suar
- 200 g mararine
- 300 grams flour
- 1 packet vanilla sugar
- 1 tablespoon lupine flour
- 2 tablespoon water
- Vial lemon flavor
- 1 small lemon
Print Recipe
Pin Recipe Instructions
- Weigh 100 g powdered sugar, 200 g margarine and 300 g flour into a bowl and sprinkle with a packet of vanilla sugar. Mix 1 tablespoon lupine flour with 2 tablespoon water until smooth and add about 1/4 bottle of lemon flavor. Also add to the bowl and knead with your hands until the dough simply comes off the bowl. Here you can try whether there is enough lemon aroma in it, but you don`t have to. Cover the dough in Celluphan and put in the fridge for about half an hour. If necessary, it can be done without waiting, but I would not recommend that.
- Then roll out the dough, cut out and place the cutters on the baking sheet. Meanwhile preheat the oven to 180 ° C. Put the cookies in the oven and bake for about 10 minutes until golden brown.
- Now stir 100 g of powdered sugar with enough juice from the lemon until smooth. Be careful, start with less juice. Spread on the already cooled cookies and allow to dry.
- Optionally, you can also color the frosting. In the picture I partially colored it with pomegranate juice.
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