…have you ever tried to bake cookies with your own “butterless butter”? If you do, you’ll realise that the dough is not bad at all, you’ll taste one of your freshly baked treats (one that is a bit burnt, because your oven – just like mine – doesn’t bake evenly) and think “wow”, this is it! You have created a cookie for the cookie monster! Just perfect!
Here they are, the recipe is very simple and they are made using Miyoko Schinner’s Glorious Butter. If you have some scary Halloween cookie cutters, you can cover them with vegan royal icing and they’ll be a hit at your party! 😉
400 g organic flour
120 g white sugar
80 g confectioner’s sugar
Zest 1 lemon
110 ml acquafaba
200 g glorious butterless butter
pinch of salt if needed (my aquafaba was a bit salty so was my butterless butter and I didn’t use any)
Place the flour, sugars, zest, aquafaba, butterless butter into a bowl. Using your fingertips, rub the ingredients together and mix them until a smooth dough forms. Form a ball, wrap it in a plastic film and chill it in the fridge for 1 hour.
Preheat the oven to 175°C.
Sprinkle flour onto your work surface and then roll the dough to a thickness of 1 cm. Use shaped pastry cutters to cut out your cookies. Place them 2 cm apart on a parchment covered baking sheet. Bake for 15 minutes (or until golden). Cool them for 2 minutes on the baking sheet and then transfer them to a wire rack to cool completely.