VEGAN DANISH BUTTER COOKIES

There are a few different ways to mold these cookies. My preferred way is to use a cookie press as they’re super fun to use and you get a neat, professional-looking result.
I also used a piping bag with a star-shaped nozzle to create some of the cookies.
You could also simply refrigerate the dough for 20 minutes and use a cookie cutter to create shapes. Whatever method you use, they taste amazing.
I like to put three cookies in a cupcake case and add the cases to a tin in two layers. Not only does this look neat, but it’s easy for people to take out a case and use it as a “plate” for their cookies.
Because one cookie is never enough.
Actually, neither is three, really.

INGREDIENTS

• 200 g dairy-free buttery spread make sure it's a good-tasting one!
• 130 g icing sugar
• 310 g plain flour
• 1 tbsp cornflour mixed with 2 tbsp water
• 2 tsp vanilla bean paste or vanilla extract
• 1 tbsp almond milk only if needed
• 2 tbsp granulated sugar for decoration

INSTRUCTIONS

1. Preheat oven to 180c (fan 160c.) Line a baking sheet with greaseproof paper.
2. Mix together the dairy-free butter and icing sugar to create a soft buttercream.
3. Add the rest of the ingredients, minus the milk, and combine well. If the mixture is too dry, add the 1 tbsp of milk or more until a soft but firm batter is formed.
4. ...........................
5. .....................................

for full instruction please see : wallflowerkitchen.com

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