The Ultimate Hufflepuff cookies with crispy edges and soft in the middle
These cookies are:
- Vegan
- Easy to make
- Perfect with a cup of tea
- Inspired by spring
Equipment: parchment paper
ingredients
1 cup of vegan butter/margarine
1/2 cup raw organic sugar
2 cups of self raising flour
2 tsp vanilla extract
2 tsp culinary lavender {garnish}
zest of 1 lemon
pinch of salt
1 packet of edible flowers (I used yellow violets)
magical method
- Line your baking sheet from the oven with parchment paper and set aside.
- Grab two of your heaviest books. Lay a piece of parchment over the pages. Then the flowers on top and another piece of parchment. Close the book and put another heavy book on top to flatten out the flowers. You can do this overnight over 30 min before.
- Meanwhile... you can make the cookie dough.
- Take a large mixing bowl and add the dry ingredients first. Including the zest of a lemon.
- Then add small pieces of the butter and rub the between your fingers with the dry ingredients. Just like making scones or shortbread.
- Roll the dough up into a big sausage and roll parchment paper around it. Put it in the freezer for at least an hour.
- I only used half of the sausage cookie dough so I have always some cookie dough in the freezer to make myself fresh and warm cookies whenever I want to.
- Preheat your oven to 180 degrees. Bake for 12-15 minutes. Until the edges are golden brown and the middle still soft.
- When the cookies just came out of the oven put the edible flowers on. They will become one with the cookie en shrink. Sprinkle over your lavender and you can enjoy!
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