Ingredients
Scale
- 100 g Vegan butter
- 100 g Castor sugar
- 20 g Almond milk
- ¼ tsp Vanilla essence
- 1/8 tsp Salt
- 130 g All-purpose flour
- 20 g Cornflour
- Vegan chocolates, as required
- Rainbow sprinkles, as required
Instructions
- Line a baking tray with a silicone mat or butter paper. Preheat the oven to 180°C (OTG mode: upper rod + lower rod + fan).
- In a bowl, Cream vegan butter and sugar together till it gets light and fluffy.
- Next, add wet ingredients, almond milk and vanilla essence. Give it a nice mix to combine thoroughly.
- Sieve the dry ingredients, i.e., All-purpose flour, cornflour and salt. Add them to the above mixture and mix to make a smooth dough.
- Cling wrap and refrigerate the dough for some time.
- On parchment paper, roll the dough out to 1mm thickness and cut with a 6.5 cm round cookie cutter of 6.5cm diameter.
- Bake these cookies at 180°C, pre heating mode (upper rod + lower rod + fan), for 8 – 10 minutes.
- Melt some vegan chocolate and dip these cookies in the chocolate.
- Sprinkle some rainbow sprinkles on top.
- Prep Time: 15 to 20 minutes
- Assembly Time: 5 minutes
- Cook Time: 8 to 12 minutes