Get ready for a burst of tangy sweetness! Dive into our delightful Coconut Lemon Milk Shortbread Cookies – a zesty twist on a classic treat!
Nutritional Values*per serving |
|
| Energy | 180.0 kcal |
| Fat | 7.5 g |
| Carbohydrate | 15.0 g |
| Fibre | 0.6 g |
| Protein | 1.5 g |
*values are estimated and subject to change
Ingredients:
Coconut Lemon Milk
- 80 ml coconut milk
- 50 ml lemon juice
Lemon Curd
- 80 ml Coconut Lemon Milk
- 60 g sugar
- Lemon zest and juice from 1 lemon
- 15 g cornstarch
- 15 g vegan butter
- Pinch of turmeric (for color)
Shortbread Cookies
- 1 cup vegan butter, softened
- ⅔ cup powdered sugar, plus more for dusting
- 2 tsp vanilla extract
- 2 cups flour
- ¼ tsp salt
Instructions
Coconut Lemon Milk
- Add the ingredients to the blending compartment, ensuring not to exceed the Max line.
- Fill the water tank with clean water.
- Press the start button and wait a couple of minutes for Milky Plant to work its magic.
- In a saucepan, combine coconut milk, sugar, lemon juice, lemon zest, cornstarch, vegan butter, and a pinch of turmeric for color. Cook over medium-high heat, stirring constantly until thickened, about 4-5 minutes. Be cautious not to let it boil. If it gets too hot, lower the heat to medium-low. Remove from heat and let it cool while preparing the cookies.
Shortbread Cookies
- Preheat your oven to 350°F (180°C).
- In a large mixing bowl, combine all the shortbread ingredients and mix until a dough forms. Alternatively, you can mix the ingredients by hand in a bowl.
- Roll out the dough on a floured surface until it's about ⅛ inch thick. Use special Easter cookie molds.
- Place the cookies onto the prepared baking sheets and bake for 10-12 minutes or until golden brown.
- Fill a piping bag or plastic zip bag with the cooled lemon curd and pipe approximately 1 heaping tablespoon into the center of the solid cookies. Top each cookie with one of the cookies with the cut-out centers to create sandwich cookies. Dust with powdered sugar if desired. Serve and enjoy!
