Vegan Sugar Cookies

Crisp-edged, vanilla cut-out biscuits that hold their shape, made without butter or eggs and finished with a simple lemon icing. Makes about 24.

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Ingredients

For 24 portions

Use a firm, block-style plant-based butter for baking: soft tub spreads make the dough too soft to cut.
Beat the plant-based butter and sugar together for 2–3 minutes until creamy.
Beat in the 4 tablespoons of soy milk and the vanilla.
Add the flour, cornflour, baking powder and salt and mix until it just comes together into a soft dough. The cornflour stands in for the egg and keeps the biscuits tender.
Divide the dough in two, flatten each half into a disc, wrap and chill for at least 1 hour, until firm.
Heat the oven to 180°C (160°C fan) and line two baking trays with baking paper.
Roll the dough out on a lightly floured surface to about 5 mm thick and cut out shapes. Re-roll the trimmings once.
Put the biscuits on the trays 2 cm apart and chill for 10 minutes more, so they keep sharp edges.
Bake for 9–11 minutes until just firm and very lightly golden at the edges. Leave on the trays for 5 minutes, then cool completely on a wire rack.
For the icing, mix the icing sugar with the lemon juice and the tablespoon of soy milk until thick but spreadable. Spread or pipe onto the cooled biscuits and leave for an hour to set.