In a world where vegetable alternatives are spreading more and more, they could not be missing vegan shortbread cookies! Fragrant and delicate, they come true in less than 10 minutes with a few simple ingredients. All you need to do is combine the flour, potato starch, cane sugar and seed oil, grate some untreated lemon peel and knead quickly to then roll out and cut out your biscuits. Free of any ingredient of animal origin, they are sustainable, cheap, healthy and suitable for everyone, even for those who are not vegan but want to indulge a sweet but light treat. Perfect accompanied by a cup of vegetable milk with almonds, but also with a steaming cup of tea.

Preparation

1

Pour the flour and potato starch into a bowl. Mix with a whisk to eliminate any lumps, or sift them.

2

Add the cane sugar. Rinse, dry carefully and grate the peel of an untreated lemon, adding it to the flour. Stir again with the whisk to mix the ingredients well.

3

Gradually pour in the oil, mixing initially with a whisk, then mix by hand with the help of a tarot or spatula.

4

Transfer the dough to a lightly floured work surface. Continue to knead by hand for about 2 minutes, until it is smooth and compact.

5

Roll the dough between your hands to form a loaf. Then, with a rolling pin, roll it out until you get a sheet of about 4 mm thick.

6

Cut the biscuits with cookie cutters and place them delicately on a baking tray lined with parchment paper.

7

Quickly work the remaining dough and roll it out to obtain other biscuits. Bake in a preheated static oven at 170°C for 15 minutes, then let them cool.

Advice and tips

Vegan biscuits can be flavored with vanilla, cinnamon, orange peel and spices.

You can fill them with fruit jams, such as blackberries and citrus marmalades. You can also use della vegan chocolate cream or dried fruit cream such as peanuts, almonds or pistachios.

You can add to the mixture 50 g of coconut flour in place of 50 g of 00 flour, so as to have vegan coconut biscuits.

You can also add vegan chocolate chips, raisins, dried blueberries or raspberries or any type of dried fruit, preferably lightly toasted in the oven, to the dough.

You can replace the 00 flour with wholemeal or type 2 flour.

storage

The vegan biscuits keep for a week in a closed box. We do not recommend freezing cooked biscuits. You can keep the raw dough in the refrigerator for 1 day at most.