RECIPE LEMON CRINKLE COOKIES
LEMON CRINKLE COOKIES
PLANT BASED – LACTOSE FREE – NUTS FREE
Pastry that is pure in taste, inclusive and free from guilt
Recipe
Ingredients
COOKIE DOUGH
• 120 g Be Better plant-butter
• 200 g Sugar
• 0.4 g Turmeric powder
• 16 g Lemon zest
• 10 g Cornstarch
• 340 g All purpose flour
• 2 g Baking soda
• 1.6 g Salt
• 40 g Vegan Egg-whites
• 10 g Olive oil
• 90 g Lemon juice
Preperation
1. Premix the vegan egg-whites with the lemon juice, olive oil and
turmeric.
2. Mix the sugar with the lemon zest.
3. Soften the plant-butter with the sugar.
4. Add the dry ingredients. followed by the vegan egg-whites
mixture.
5. Place the dough in the fridge for easier workability.
6. Divide the cookie dough into 50g pieces and round them, press
them a little and freeze.
7. Cover them very well with the coating to obtain the crinkle effect.
8. Bake at 150oC, ventilation 2 for 16 min.
