There’s something about the Easter break that makes us want to have a bake off! These vegan ‘sugar cookies’ featuring our BioButtery are the perfect base for Easter decorating, and a great Easter holiday activity for the kids to join in on too!
Ingredients
Cookies
¾ Cup BioButtery, slightly softened
¾ Cup granulated sugar
2 Tbsp unsweetened almond milk
1 Tbsp cornstarch
¼ Tsp vanilla extract
2 ½ cups all-purpose flour, sifted
½ Tsp baking powder
½ Tsp salt
Icing
1 ½ cups icing sugar
½ Tsp vanilla extract
1-2 Tbsp unsweetened almond milk
1 Tbsp glucose syrup (optional, will make the icing very shiny)
Food colouring (Queen Fine Foods makes a vegan alternative)
Method
1) In a large bowl, beat BioButtery for about 1 minute until creamy and smooth. Use a hand mixer or a stand mixer with paddle attachment to do this. Add sugar and beat on high for 2-3 minutes until light and fluffy.
2) Add almond milk, cornstarch and vanilla extract. Beat on high until fully combined for about a minute. Scrape down the sides of the bowl as needed.
3) Add 1 cup of flour to the mixture. Sprinkle baking powder and salt over the top. Mix on low until just combined. Add one more cup of clour and continue to mix on low careful to not over mix. The dough will feel oily in your hands but look crumbly in the bowl. If the dough still looks too wet, add in a little bit more flour. The dough should be thick but not dry and hold its form when rolled out.
4) Remove dough from the bowl. Divide in half and roll into two balls.
5) On a flat surface roll out baking paper and sprinkle with extra flour. Alternatively, you can sprinkle flour all over a clean bench top. Line two trays with baking paper. Pop one ball of dough in the middle of your workspace and sprinkle with more flour. Roll out the dough to ¼ inch thickness and transfer dough to a baking paper lined tray. Repeat for the remaining ball of dough. Transfer to a baking paper lined tray and refrigerate for 1 hour or ideally overnight.
6) Take dough out of the fridge and set aside while you warm your oven to 180◦c. Using cookie cutters, cut out your dough and re-roll to ¼ inch thickness until all used up.
7) Bake for 8-10 minutes or until slightly golden. The cookies will firm up as they cool. Transfer to a wire rack and allow to cool completely before icing.
8) Whisk all icing ingredients together in a bowl. Separate into individual bowls and adjust thickness by adding more icing sugar for thick, and more almond milk for more runny. Colour with food colouring as desired. Decorate cookies with brushes, spoons, piping bags or squeeze bottles. Alternatively, you can find specialty decorating tools at the supermarket and kitchenware stores.
Enjoy, and happy Easter from MyLife HQ!