A 2nd recipe from Wallflower kitchen! These cookies turned out very pretty and were a hit with my girls! Dough was very easy to pipe. Baked for 11 min and 45 seconds.
VEGAN DANISHBUTTER COOKIES (~from Aimee of wallflower kitchen)
INGREDIENTS
·
200 g dairy-free buttery spreadmake sure it's a good-tasting one! (used Earth Balance)
·
1 tbsp cornflour mixed with 2 tbsp water (could not find corn flour so had to use corn meal. next time- better to use corn flour which would be finer)
·
2 tsp vanilla bean paste or vanilla extract (used 2 tspn vanilla extract)
·
1 tbsp almond milk only if needed (did not need this)
·
2 tbsp granulated sugar for decoration (did not use this)
INSTRUCTIONS
1. Preheat oven to 180c (fan 160c., equivalent to 350 F) Line a
baking sheet with greaseproof paper.
2. Mix together the dairy-free butter and
icing sugar to create a soft buttercream.
3. Add the rest of the ingredients, minus the
milk, and combine well. If the mixture is too dry, add the 1 tbsp of milk or
more until a soft but firm batter is formed.
4. Create the cookie shapes either using a
cookie press, piping bag or simply dropping a tsp of batter onto the sheet. (I piped them)
5. Bake for 10-15 minutes, regularly checking
to make sure they are baking evenly. Turn your baking sheet around to face the
other way half way through, if necessary. (baked for 11 minutes and 45 seconds)
6. Let cool for 10 minutes on a cooling rack
then sprinkle with sugar. Enjoy!
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