PLANT BASED – LACTOSE FREE – CONTAINS NUTS
Pastry that is pure in taste, inclusive and free from guilt
Be Better Lab
COOKIE DOUGH
• 380 g Be Better plant-butter
• 270 g Sugar
• 270 g Brown sugar
• 830 g All purpose flour
• 24 g Baking powder
• 8 g Speculoos spices
• 12 g Salt
• 160 g Vegan egg whites*
1. Soften the plant-butter with the brown sugar and caster sugar.
2. Mix all the dry ingredients together and add them to the
softened butter.
3. While mixing on slow speed add the vegan egg whites
4. Mix until the dough is integrated.
5. Roll out half of the dough, between 2 papers at 4 mm.
6. The other half at 3 mm. Freeze them.
7. Once it’s frozen, cut circles with a 7.5 mm metal ring.