Vegan Lemon Cookies with Icing
Ingredients
- 160g all purpose flour
- 40g cornstarch
- 20g almond flour
- 75g powdered sugar
- 1/4 tsp salt
- 85g dairy free butter
- 30g condensed oat milk
- 1 tsp vanilla bean extract
Icing
- 4 tbsp aquafaba
- 1/2 tsp cream of tartar
- 1 tsp lemon extract
- 3 cups sifted powdered sugar
- 2-3 tsp lemon juice
Preparation
In a large mixing bowl add flour, almond flour, cornstarch, powdered sugar, salt and butter, mixing until combined.
Add in condensed milk, vanilla extract and mix until the dough comes together.
Wrap cookie dough with cling wrap and refrigerate for 20 mins.
Preheat oven to 170c/340F.
Roll dough out onto a piece of parchment paper and cut out the dough using a cookie cutter.
Bake cookies for 10 mins.
Allow cookies to cool completely.
Icing
In a stand mixer, beat aquafaba with cream of tartar until foamy.
Add all powdered sugar and beat on low speed until thick.
Beat in supercolour powder and beat until thickened.
Thin the icing with lemon to the desired consistency.
Apply the icing to the cooled cookies.
