Vegan Danish Butter Cookies

• Vegetarian

• Refrigerated

  • 1 tbsp Almond milk

• Condiments

  • 200 g Buttery spread, dairy-free

• Baking & Spices

  • 1 tbsp Cornflour mixed with
  • 2 tbsp Granulated sugar
  • 130 g Icing sugar
  • 310 g Plain flour
  • 2 tsp Vanilla bean paste or vanilla extract

Found on wallflowerkitchen.com

Description

Ingredients

• 200g dairy-free buttery spread (make sure its a good-tasting one!)
• 130g icing sugar
• 310g plain flour
• 1 tbsp cornflour mixed with 2 tbsp water
• 2 tsp vanilla bean paste or vanilla extract
• 1 tbsp almond milk (only if needed)
• 2 tbsp granulated sugar, for decoration

Directions

• Preheat oven to 180c (fan 160c.) Line a baking sheet with greaseproof paper.
• Mix together the dairy-free butter and icing sugar to create a soft buttercream.
• 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.
• Create the cookie shapes either using a cookie press, piping bag or simply dropping a tsp of batter onto the sheet.
• 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.
• Let cool for 10 minutes on a cooling rack then sprinkle with sugar. Enjoy!