The other day, I was sent a brilliant cookbook – Keep It Vegan by Áine Carlin – to try out, which is a lovely vegan recipe book full of delicious, healthy meals. I looked through the whole book, which is filled with some of my favourite things; black bean chilli, sweet potato Shepherd’s Pie, baked aubergine… And what did I go for? A dessert, of course.
I have an inconsolable sweet tooth, so even though the whole book was filled with the most scrumptious and healthy recipes known to mankind (I will be dreaming about the Bloody Mary bruschetta for many nights to come), when I saw lemon drizzle sugar cookies I just had to try them out.
Often it can be hard to find recipes for vegan cookies that are the right consistency and don’t have a million bizarre ingredients, but this one was perfect; simple, sweet and zingy, with just the right amount of lemon.
So, a massive thank you to Áine for the recipe, and if you like it, you can get Keep It Vegan online here!
125g of vegan butter
125g of granulated sugar
1 teaspoon of vanilla extract
250g of plain white flour
1 teaspoon of baking powder
100g of icing sugar
- Cream the butter and sugar together in a large bowl until fluffy. Stir in the vanilla extract and mix thoroughly.
- In a separate bowl, combine the flour and baking powder. Add the flour to the creamed butter and mix until a soft dough is formed. Add the zest and juice of one lemon to the mixture. Add an extra 25g of flour to the dough if needed.
- Shape into a log, wrap in clingfilm and refrigerate for at least half an hour.
- To bake, preheat the oven to 180 degrees Celsius. Divide and roll the cookie dough into six equal-sized balls (though, I made nine slightly smaller ones) before spacing them well apart on a baking sheet. Bake for 15-20 minutes until soft golden. Allow to cool for at least an hour before icing.
- To make the icing, mix together 3-5 teaspoons of lemon juice with 100g of icing sugar. Drizzle over the cookies and sprinkle with lemon zest.
Makes 6-9 cookies