April 27, 2024 Cookies
Indulge in the zesty delight of our Crispy Vegan Lemon Shortbread Cookies, where every bite is a burst of vibrant lemon flavor. These cookies are expertly crafted without the use of eggs, butter, milk, or yogurt, making them a perfect plant-based treat. Despite being dairy-free and egg-free, they offer the perfect balance of crispiness and sweetness, with a melt-in-your-mouth texture that pairs beautifully with the fresh, tangy lemon aroma.
1. Wash the lemon(s) weighing 170 g and place them in a saucepan of boiling water.
2. Boil for 5-7 minutes to remove the bitterness from the lemon.
3. Cut the boiled lemon into pieces and remove the seeds.
4. Blend the lemon pieces, including the peel, until smooth. Transfer the mixture to a container.
5. Stir in 0.5 teaspoon of baking soda. The mixture will react.
6. Add 0.5 cup of sugar (1 cup = 200 ml) and mix well.
7. Incorporate 5 tablespoons of vegetable oil and mix again.
8. Gradually add flour and knead until you form a dough.
9. Roll out the dough to a thickness of about 0.5 cm (or slightly less) using a rolling pin.
10. Cut out cookies using a glass or cookie cutter.
11. Prepare a baking sheet by greasing it with vegetable oil or lining it with baking paper.
12. Place the cookies on the prepared baking sheet.
13. Bake the cookies in a preheated oven at 180°C (350°F) for 7-10 minutes.
While the cookies are baking, prepare the lemon-sugar glaze.
1. Mix 1 tablespoon of lemon juice with 2 tablespoons of powdered sugar.
2. Once the cookies are done, brush them with the glaze and allow it to harden before serving.
