Ingredients
Scale
- 200g dairy-free block butter (cold and cubed)
- 100g caster sugar
- 300g all-purpose flour
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 60g dairy-free butter (softened) for frosting
- 2 tablespoons maple syrup for frosting
- 150g icing sugar
Instructions
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a bowl, beat cold dairy-free butter with caster sugar until light and fluffy. Gradually add flour, maple syrup, cinnamon, and nutmeg to form a soft dough. Chill for about 15 minutes.
- Roll out chilled dough on a floured surface to about 0.5 cm thick, cut into shapes, and bake for 10-12 minutes until golden.
- For the frosting, mix softened dairy-free butter with maple syrup until smooth, gradually adding icing sugar and dairy-free milk as needed.
- Once cooled, assemble cookies by spreading frosting between two halves.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 138
- Sugar: 7g
- Sodium: 53mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg