I love using this as a base for autumnal flavours because of its dark colour and slightly caramel flavour. It’s very simple to make, but make sure to cut them straight from the oven, as they’ll break if you try to cut them once cooled.
- 200gr vegan butter, soft
- 160gr muscovado sugar
- 200gr flour
- 1 tsp baking powder
- pinch of salt
Beat together the butter and sugar.
Combine the flour, baking powder and salt.
Beat the flour into the butter mixture, combining well but limiting the time to do so.
Spread the mixture out in a baking pan. It will spread on a cookie sheet.
Bake for 18min on 190°C.
Cut the cookies directly from the oven.