Recipe Book Part II

Vegan lemon Biscuits 🌱 🍋 🍪

 

 

 ingredients

Scale

185g of icing sugar

60g of dairy-free softened butter*

4 tablespoons of lemon juice

Zest of 1 large lemon

200g of plain flour

1 teaspoon of baking powder

1/4 teaspoon of bicarbonate of soda

1 teaspoon of turmeric or 2 drops of

Method

1 Preheat oven to 180 degrees c fan, and line a baking tray with greaseproof paper. Set aside.

2 In a bowl, add in the icing sugar and softened dairy-free butter. Whisk / whip to combine until it turns smooth and pale in colour. This will take a few minutes. You can either do this by hand or use a electric hand whisk / stand mixer with a paddle attachment.

3 Add in the lemon juice and lemon zest. Whip to fully combine.

4 Sift in the flour, baking powder, bicarbonate of soda and turmeric / a few drops of yellow food gel. Mix this to combine into a thick dough. If the dough is too wet and sticky, use a bit more flour to get it to a smooth, yet slightly tacky dough. You don’t want the dough to be dry so mind how much extra flour you add.

5 Once the dough is ready, scoop approximately 40g of dough, roll it into a ball using your hands, then roll it in some icing sugar. Set aside for 10 minutes. Repeat this step for the rest of the dough balls. You’ll want to leave them for 10 minutes in the first roll of icing sugar, this helps with the crinkle. To help the icing sugar to stick, squeeze a few drops of lemon juice onto each cookie dough ball then roll in the icing sugar, this will help the sugar to stick (don’t add too much lemon though, as this can soak up all of the icing sugar, which won’t give you a crackle effect).Bake for 12-15 minutes. They will have puffed up and have a crackle on top. 

6 Once baked, remove them from the oven and allow to cool on the lined tray. The sugar will have melted slightly onto the paper, so be-careful when lifting off the cookies.

7 Store in a sealed container at room temperature. Best eaten within 3 days making.

Tips and Tricks

Use softened butter- Remove the block of dairy-free butter from the fridge and allow to stand at room temperature for 30 minutes before using. If you live in a hot climate, only leave it at room temperature for a few minutes to slightly soften. Doing this helps with the creaming process and takes less time out of the preparation.

Roll the cookie twice in icing sugar- Doing this, makes for the perfect crinkle effect (it also adds sweetness which tastes amazing!)

If you want a vivid yellow colour, use a few drop of food gel. If you want a natural colour, use ground turmeric. Both ways work perfect!

To get evenly sized cookies, weigh out the dough using a set of kitchen scales to 40g per cookie before rolling into balls.

To help the icing sugar to stick, squeeze a tiny bit of lemon juice over the cookie dough balls before rolling in sugar! Just make sure not to over do the lemon, as this can make the cookie very soggy. Just apply the right amount for the icing sugar to stick.

Do NOT use gluten-free flour! This recipe only works with wheat based flour!

Allow the to cool fully before serving, as they are very delicate when first out of the oven! Use a spatula to help lift the cookies off of the baking tray and on to a cooling rack or serving plate.

Store them in a sealed container to keep them fresh and delicious!