30 minutes
Preparation
vegan
Ingredients: Serves 7
220 g of flour for desserts
50 g of unrefined powdered sugar
50 gr of corn oil
85 gr of natural soy milk
10 gr of organic baking powder
1 lemon zest
50 g of unrefined powdered sugar
50 gr of corn oil
85 gr of natural soy milk
10 gr of organic baking powder
1 lemon zest
In a bowl, assemble the unrefined powdered sugar, baking powder, soy milk and corn oil.
Add the lemon zest.
Mix well to get a soft and homogeneous dough.
Roll it out with a rolling pin, to about 4-5mm in thickness. Cut dough into shapes, with a cookie cutter.
Arrange the biscuits on a baking sheet covered with a sheet of parchment paper.
Bake in preheated oven at 180 degrees for about 15 minutes.
