Vegan Ginger Snaps with Lemon Filling

Vegan Ginger Snaps with Lemon Filling

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They were selling some type of sweet buns and their catchphrase was: One is never enough. The spicy ginger cookies go perfectly with the sweet and tangy lemon filling – yum! Cream vegan butter and white and brown sugar until fluffy. Add plant milk and dark syrup and mix until smooth. Gradually add the flour mixture and continue mixing by hand to a dough. Roll our the dough to a 20 cm/8 inch long log, about 5 cm/2 inch thick. Wrap in plastic foil and let rest in the fridge for about 2 hours. Preheat the oven at 175°C/350F. Pour sugar in a bowl. Remove the plastic foil from the log and cut the dough in slices, about 1cm/0,5 inch thick. Dip one side of each cookie in sugar and place on a baking tray lined with a baking sheet with about 5 cm/2 inches gap between them. Bake in the oven for 11–13 min. Let cool, and prepare the filling. Mix vegan cream cheese in a bowl, add lemon juice and salt and mix well. Gradually add the icing sugar until the mixture is thick and creamy. Spread a rounded tablespoon of filling on the flat sides of half of the cookies and top with remaining cookies, like a macaron. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. Click here for instructions on how to enable JavaScript in your browser. Notify me of follow-up comments by email. Notify me of new posts by email. I’m Sofia von Porat and I’m a vegan food writer, recipe creator and travel addict - Currently I run the Swedish vegan food magazine: VEGMAT and am based in Gothenburg, Sweden ...

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