Sponge Cookies

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

dough

• 280 g all-purpose flour
• 15 g cornstarch
• 5 g baking powder
• 1 pinch salt
• 170 g soy milk
• 4 g apple cider vinegar
• 6 g vanilla paste
• 45 g vegan butter (at room temperature)
• 45 g canola oil
• 120 g caster sugar

topping

• 30 g powdered sugar (for dusting)

Contains: gluten, soy

How to make it

1. In a bowl, whisk together the flour, cornstarch, baking powder and salt.
2. In a second container, stir together the soy milk, apple cider vinegar and vanilla paste. Let it stand for a minute to slightly curdle.
3. In a stand mixer, beat the vegan butter, oil and caster sugar until pale and fluffy, about 3 minutes.
4. Pour in part of the milk mixture and beat briefly. Then add the remaining milk mixture and the dry ingredients alternately, mixing just until you have a smooth, thick batter.
5. Transfer the batter to a piping bag and pipe round biscuits about 3.5 cm across onto a baking sheet lined with parchment paper, leaving space between them.
6. Dust the piped biscuits with powdered sugar, let them stand for 5 minutes, then dust a second time.
7. Bake at 180 °C for about 10-15 minutes until golden. The exact time depends on the size and thickness of the biscuits, so adjust as needed.
8. Let the biscuits cool completely before using. This makes about 70 biscuits, roughly 540 g.

Nutrition