Ingredients
Scale
- 120g All-Purpose Flour
- 1/2 tsp Baking Powder
- 1/8 Tsp Salt
- 75g Castor Sugar
- 35g Vegan Butter
- 40ml Soy Milk
- 1/4 Tsp Lemon Zest
- 1 no. Lemon Juice
- 1 Tsp Vanilla Essence
- 1 Drop of Yellow Gel Color
- Castor Sugar As Required For Coating
- Icing Sugar As Required For Coating
Instructions
- Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan). Line a baking tray with a silicon mat or butter paper.
- Rub the sugar and lemon zest with your fingertips in a mixing bowl.
- Add melted vegan butter and vanilla essence to the sugar. Mix this well.
- Next, add soy milk and mix. Following milk, add lemon juice and give it a good mix. You should get a smooth mixture.
- Add a drop of yellow gel color to give the cookies a nice color.
- Now, Sieve in the dry ingredients, flour, salt and baking powder. Combine to form a dough.
- Keep the dough in the freezer for some time, as it will be too sticky to handle.
- When the dough is not sticky anymore, make balls of 20g each.
- Coat these balls in castor sugar first, then coat it in icing sugar again.
- Place them in a lined baking tray and bake them at 180C(OTG mode: upper rod + lower rod + fan) for 12-15 minutes.
- Prep Time: 15 minutes
- Freezing Time: 20 to 30 minutes
- Cook Time: 12 to 15 minutes