20 min      12 min         | PORTION: 20


  

2 tsp. grounded flax seed
3 tsp. of fresh lemon juice
2 tsp. of water

The zest of 1 lemon
1/3 cup of vegan butter ( I used Earth Balance )
1/2 cup of sugar
1 tbsp. of La Belle Excuse’s lemon and white balsamic vinegar
1 tsp. of baking soda
2 tbsp. of soya milk or any other vegan milk
3/4 cup of all-purpose flour
1 pinch of salt

The cream of 1 can of coconut milk (400ml)
1/4 cup of sugar
2 tsp. of fresh lemon juice
The zest of ½ lemon

  1. Preheat the oven to 350F.
  2. In a small bowl, stir in all the ingredients “ FOR THE EGG”.
  3. In another small bowl, stir in the lemon & white balsamic vinegar and the baking soda (careful it will bubble up)!
  4. In the bowl of an electric mixer at high intensity, cream sugar, butter and lemon zest until light and fluffy.
  5. At low speed, gradually add the “egg” the vinegar mix and the rest of the ingredients “FOR THE COOKIE”.
  6. Mix until well combined.
  7. Cover a baking tray with parchment paper.
  8. Spoon the mixture into a pastry bag with a plain tip (or in a Ziploc bag with the end cut off) and pipe the cookies about the size of a 2$, spacing them evenly.
  9. Bake the cookies for 10 to 12 minutes at the center of the oven, or until they are golden brown. Let cool.
  10. In the bowl of an electric mixer at high intensity, stir in all the ingredients “FOR THE CREAMY FILLING” and beat until the cream forms stiff peaks.
  11. Spoon the mixture into a pastry bag with a plain tip.
  12. At the time of serving, fill the cookie with the cream and cover with another cookie, repeat this step until all the cookies are filled with cream. 😉

For a crunchy cookie, fill the cookies before serving.
To separate the cream from the coconut milk, you must place a can of coconut milk in the fridge for 8 hours. Gently take the can out of the fridge and open the lid. You can now discard the coconut water and keep the cream for your recipe!

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