Vegan Lemon Passionfruit Sandwich Cookies
Ingredients
Cookie dough
- 1 1/2 cups gluten-free all purpose flour @earthnutri
- 100g non dairy butter
- 2 tbsp maple syrup
- Zest of 1 lemon
- 2 tsp lemon juice
Lemon passionfruit curd
- 1/4 cup lemon juice
- 1/3 cup passion fruit
- 1/4 -1/3 cup rice malt syrup (adjust to taste)
- 3 tbsp cornstarch
- 2 tbsp coconut cream
- 1/2 tbsp coconut oil
- Pinch of salt
- 1/2 tsp of turmeric (optional)
Preparation
Make the curd
In a saucepan, combine the lemon juice, passion fruit, rice malt syrup, cornstarch, coconut oil and salt.
Cook on a medium-high heat, with constant stirring, until thickened.
Add coconut cream, turmeric if using and mix until well combined.
Remove from heat and set aside.
Make the cookies
In a stand mixer, cream the butter, lemon zest, lemon juice and maple syrup together.
Add in flour and mix into a dough.
Cover dough with plastic wrap and chill in the fridge for 15 minutes.
Preheat oven to 160°C.
Prepare a baking tray with parchment paper.
Lightly flour work surface and rolling pin.
Roll dough out onto a piece of parchment paper to about 1/4-inch thickness and cut out the dough using a cookie cutter.
Bake for 12-15 minutes until golden brown at the edges.
Allow cookies to cool completely.
Pipe the curd on the bottoms of half of the cookies and top with remaining cookies.
