Vegan Zesty Orange Cookies
Ingredients
Orange curd
- 2 cups soy milk
- 1/2 cup sugar
- 1/2 cup cornstarch
- 1/3 cup of fresh blood orange juice
Cookie dough
- 2 cups white flour
- 1 tbsp cornstarch
- 2/3 cup icing sugar, sifted
- Pinch of pink salt
- 3/4 cup vegan butter
- 1 tsp vanilla extract
Preparation
Curd making
Pour freshly squeezed and strained orange juice into a small saucepan.
Add the remaining orange curd ingredients to the saucepan and mix well until the cornstarch dissolves.
Put the saucepan on medium heat to boil the mixture and continue stirring until it thickens.
Turn the heat off and stir the mixture for one more minute.
Pour it into a bowl and cover it with cling film.
Refrigerate until used.
Cookie making
Preheat the oven to 350°F.
Prep the baking sheets with parchment paper.
Beat butter and sugar in a stand mixer to create a smooth, creamy, and fluffy batter for 1 minute.
Add vanilla extract and salt and beat the batter at a low speed until the salt dissolves.
Sift and mix the dry ingredients before adding them to the cookie batter.
Beat the batter on a medium speed in the mixer and whisk well.
Use cling film to wrap the dough.
Refrigerate for half an hour.
Dust a clean flat surface with flour and roll out the dough to 1/6 inch thickness.
Use a round cookie cutter to cut out circles from the dough.
Then, use a triangle-shaped cookie cutter to cut 7 triangles from each round cookie and carefully cut each cutout in half.
Transfer the cookies onto the baking sheet.
Bake the cookies for 10-15 minutes or until golden brown.
Once the cookies have cooled, pipe orange curd using a piping bag onto the center of each flower cookie.
