Ingredients
Scale
- 185g of icing sugar
- 60g of dairy-free softened butter
- 4 tablespoons of lemon juice
- Zest of 1 large lemon
- 200g of plain flour
- 1 teaspoon of baking powder
- 1/4 teaspoon of bicarbonate of soda
- 1 teaspoon of turmeric or 2 drops of yellow food gel (for color)
Instructions
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a mixing bowl, cream together the dairy-free butter and icing sugar until light and fluffy.
- Add the lemon juice and zest, and mix until well combined.
- In another bowl, whisk together the flour, baking powder, bicarbonate of soda, and turmeric (or food gel).
- Gradually fold the dry ingredients into the wet mixture until a soft dough forms.
- Use your hands to roll the dough into small balls, then roll each ball in icing sugar until well coated.
- Place the balls on the prepared baking tray, leaving space between them to allow for spreading.
- Bake in the preheated oven for about 10-12 minutes or until the edges are set and the tops are crinkly.
- Let cool on the tray for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, ensure the butter is softened and don’t skip the icing sugar coating for the signature crinkle effect.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan