Ingredients
Units
Scale
Lemon Cookie Bar Base:
- 240 g plain flour
- 113g vegan butter
- 100g granulated sugar
- 50g light brown sugar
- 2 tbsp lemon zest
- 1 tbsp flaxseed meal
- 3 tbsp fresh lemon juice
- 1 tsp baking soda
- 2 tbsp cornflour
- 450g icing sugar
- 160g vegan butter
- 2 tbsp passion fruit (plus extra for deco)
- 1-2 tbsp oat milk
- 1 tsp vanilla extract
- 1/2 tsp almond extract
Instructions
- Mix the flaxseed meal and lemon juice and set aside for around 5 minutes.
- Whiz the sugars with the lemon zest in a food processor. Beat butter with the infused sugar with a handheld or stand mixer until light and fluffy. Mix in the flax mixture. Add in the dry ingredients and mix until well combined. Cover the dough and refrigerate overnight.
- Preheat the oven to 180°C/160°C fan and line a 9×9 baking tin with parchment paper. Transfer the cookie dough into the baking tin. Press into an even layer. Bake for 25-30 minutes. Allow to cool completely.
- In a large bowl, with a handheld mixer, whisk the icing sugar with softened butter. Add in the passion fruit, 1 tbsp oat milk, vanilla extract and almond extract. Whisk until smooth. Add the additional oat milk if needed.
- Spread over the cooled lemon cookie base. Add a little more passion fruit on top for decoration! Slice and enjoy!